Marinated Bean Salad Recipe

4.5 2 2
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Marinated Bean Salad Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 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.
Originally published as Marinated Bean Salad in Taste of Home April/May 1997, p41

Nutritional Facts

1 cup: 162 calories, 8g fat (1g saturated fat), 0 cholesterol, 451mg sodium, 20g carbohydrate (9g sugars, 3g fiber), 4g protein.

  • 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
  1. 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.
Originally published as Marinated Bean Salad in Taste of Home April/May 1997, p41

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Reviews forMarinated Bean Salad

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MY REVIEW
ferndale52 User ID: 4154455 39719
Reviewed May. 13, 2014

"refreshing dressing...the tarragon adds an extra flavor accent. nice way to use black-eyed peas."

MY REVIEW
vewebber58 User ID: 998755 201958
Reviewed Apr. 27, 2011

"A delicious bean salad.I saw this one, and decided to try it as didn't know where my mom's recipe was. This has the same amount of sugar, oil and vinegar, and I like it because it isn't overly sweet. The tarragon adds an interesting taste that isn't overwhelming, and this salad has the addition of black-eyed peas, which is also different from my mom's.....adds to the taste overall. A great salad!"

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