SWEET & TANGY FOUR-BEAN SALAD

By á-825

Ingredients

• 1 14.5 can green beans (rinsed and drained)
• 3/4 C cider vinegar
• 2/3 C tomato juice
• 1/4 C vegetable oil
• 3 T dry red wine or apple juice
• 1/2 C sugar
• 2 tsp Worcestershire sauce
• 2 tsp Dijon-style mustard
• 1 clove garlic,minced (1/2 tsp)
• 1 12 oz pkg frozen shelled sweet edamame beans
• 1 14.5 oz can wax beans, rinsed and drained
• 1 15 oz can kidney beans, rinsed and drained
• 1 bunch green oniond, finely choppee
• 4 large carrots, coarsely shredded

Preparation

Step 1

In extra-large bowl combine vinegar, tomato juice, oil, wine, sugar. Worcesteshire sauce, mustard and garlic.Stir in beans, green onion and carrot. Refrigerate, covered, 4 to 48 hours. Serve with a slotted spoon.

Makes 12 (about 1 C) servings