Four Bean Salad

Name: Four Bean Salad
Ingredients: 10 oz. pkg. frozen lima beans; 9 oz. pkg. frozen cut green beans; 1/3 c. tarragon vinegar or white wine vinegar; 1/4 c. sugar; 3 Tbsp. olive or salad oil; 3 Tbsp. Dijon mustard; 2 Tbsp. chopped parsley; 1 1/4 tsp. salt; 2 (15 1/4 to 19 oz.) cans red kidney beans; 16 to 19 oz. white kidney beans

10 ingredients

4 steps

Ingredients

10 oz. pkg. frozen lima beans
9 oz. pkg. frozen cut green beans
1/3 c. tarragon vinegar or white wine vinegar
1/4 c. sugar
3 Tbsp. olive or salad oil
3 Tbsp. Dijon mustard
2 Tbsp. chopped parsley
1 1/4 tsp. salt
2 (15 1/4 to 19 oz.) cans red kidney beans
16 to 19 oz. white kidney beans

Directions

1

Prepare lima beans and green beans as labels direct, but do not add salt to either.
2

In large bowl with wire whisk or fork, mix vinegar, sugar, oil, mustard, parsley and salt until well blended.
3

Add all kidney beans (rinsed and drained), lima beans and green beans, tossing gently to coat.
4

Cover and refrigerate at least 6 hours to blend flavors, occasionally stirring to mix. Makes 10 servings.