Four-Bean Salad

By msklein

215 calories , 5 g. fat

Ingredients

• 1 10-ounce package frozen Fordhook lima beans
• 1 9-ounce package frozen cut green beans
• 1/3 cup tarragon vinegar or white wine vinegar
• 1/4 cup sugar
• 3 tablespoons olive or salad oil
• 3 tablespoons Dijon mustard
• 2 tablespoons chopped parsley
• 1 1/4 teaspoons salt
• 2 15 1/4 to 19-ounce cans red kidney beans, rinsed and drained
• 1 16 to 19-ounce can white kidney beans (cannellini), rinsed and drained
• lettuce leaves for garnish

Details

Servings 10

Preparation

Step 1

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

2. In large bowl, with wire whisk or fork, mix vinegar, sugar, olive or salad oil, mustard, parsley, and salt until well blended. Add red kidney beans, white kidney beans, lima beans, and green beans, tossing gently to coat.

3. Cover and refrigerate at least 6 hours to blend flavors, occasionally stirring mixture gently.

4. To serve, tuck lettuce leaves around bean salad.