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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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    12-14 servings


  • 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


  • 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.

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  • ferndale52
    May 13, 2014

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

  • vewebber58
    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!

  • Vyonda
    Aug 22, 2007

    No comment left