Hang tight!
"This peppy bean salad is a colorful mix of green, yellow wax, red kidney, garbanzo, and black beans, perked up by a dressing with mustard, cilantro and tarragon." — Inspired by Home Cooks
Watch video tips and tricks
1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans, drained
1 red onion, chopped
1 green bell pepper, chopped
3/4 cup red wine vinegar
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
3/4 cup vegetable oil
3/4 teaspoon ground dry mustard
1/2 teaspoon dried tarragon
1 1/2 teaspoons dried cilantro
This is my mother-in-law's recipe, but use basil and NO cilantro. Very tasty and always a hit a pot lucks.
This is a good recipe IF you can tolerate Splenda. I don't care for the taste of Splenda but hubby doesn't usually mind it. This was a bit too much "Splenda" taste - even for him .... I am rating this middle of the road, as it isn't a bad recipe, just not for us.
6 Ratings
Oh heck to the yeah! WONDERFUL and no I did not and would not, change a thing!
****
AWESOME & easy... I was hoping to get to bring some home after the party... didn't happen... it was gone long before all of the other sides!
I swapped the Splenda out for regular old sugar and had to use oregano because I was out of tarragon but this is a yummy version of the classic!
* Percent Daily Values are based on a 2,000 calorie diet.
Marinated Five Bean Salad
Serving Size: 1/10 of a recipe Servings Per Recipe: 10 Amount Per Serving ** Calories: 270 ** Calories from Fat: 158
See how to make a simple summer bean salad with garlic and mint dressing.
See how to make a Southwest-style couscous salad with a tangy vinaigrette.
See how to make a fresh, colorful Mexican-inspired salad and side dish.
