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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 12 |
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This is just a wonderfully refreshing side dish for summer barbecues. I never have any leftovers!! My daughter-in-law would eat the entire dish if I would let her. It's a great dish to take to potlucks - it is prepared ahead of time so the beans can marinate in the dressing - so there is no last minute preparation. Ingredients:
1 (14 ounce) can green beans, drained |
1 (14 ounce) can yellow beans, drained |
1 (14 ounce) can kidney beans, drained |
1 (14 ounce) can lima beans, drained |
1 medium green pepper, thinly sliced |
1 medium red onion, thinly sliced |
1/2 cup sugar |
1/2 cup wine vinegar |
1/2 cup salad oil |
1 teaspoon salt |
1/2 teaspoon dry mustard |
1/2 teaspoon crumbled dried tarragon |
1/2 teaspoon dried basil leaves |
2 tablespoons fresh snipped parsley |
Directions:
1. Mix all vegetables in a bowl.
2. Combine ingredients for dressing; mixing well. Drizzle over vegetables.
3. Cover and marinate several hours or overnight, stirring several times.
4. Be sure and stir just before serving to cover all vegetables.
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