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Marinated Bean Salad

 Marinated Bean Salad
Parsley is a pretty accent to a colorful combination of beans, black-eyed peas and onion. the sweet and tangy dressing is unbeatable.—Iola Egle, Bella Vista, Arkansas
12-14 ServingsPrep: 15 min. + chilling

Ingredients

  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 can (14-1/2 ounces) cut wax beans, drained
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1/2 cup vegetable oil
  • 1/2 cup vinegar
  • 1/2 cup sugar
  • 1/4 cup minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried tarragon
  • 1 medium onion, thinly sliced into rings

Directions

  • Combine beans and peas in a large bowl. In a small bowl, combine the
  • next nine ingredients; mix well. Pour over bean mixture and stir
  • well. Cover and chill for at least 2 hours. Add onion rings just
  • before serving. Serve with a slotted spoon. Yield: 12-14 servings.
Nutritional Facts: 1 serving (1 cup) equals 162 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 451 mg sodium, 20 g carbohydrate, 3 g fiber, 4 g protein.