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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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 Ingredients:
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 |
Directions:
1. 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. Yield: 12-14 servings.
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