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Four Bean Salad



  • 1 (16 ounce) can kidney beans
  • 1 (16 ounce) can wax beans
  • 1 (16 ounce) can black eyed peas
  • 1 (16 ounce) can cut green beans
  • 1 teaspoon salt or 1 1/2 teaspoons herb salt substitute
  • 1/4 cup herb flavored vinegar
  • 1/2 cup vegetable oil
  • 1/2 teaspoon crushed, dried tarragon
  • 2 tablespoons snipped parsley
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon crushed, dried basil
  • 1 medium onion, sliced in rings


  1. Drain beans and place in shallow baking dish. Combine all remaining ingredients except onion rings; pour over beans.
  2. Cover and chill several hours or overnight.
  3. Just before serving, add onion rings, toss lightly, and drain.
  4. Transfer to large lettuce-lined salad bowl.

Yield: 12 servings


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