Ingredients
1 medium green sweet pepper, seeded and thinly sliced into rings
1 medium onion, thinly sliced and separated into rings
1 16-ounce can green beans, drained
1 15-ounce can cut yellow wax beans, rinsed and drained
1 15 1/2-ounce can garbanzo beans, rinsed and drained
1 15 1/2-ounce can red kidney beans, rinse and drained
Dressing:
1/2 cup white wine vinegar
1/3 cup salad oil
1/3 cup sugar
2 tablespoons snipped parsley
1 teaspoon dry mustard
1 teaspoon dried basil, crushed
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon salt
Romaine, washed, drained and separated into leaves
Steps
1. Cut the green sweet pepper and onion rings in half, reserving 2 whole pepper rings for a garnish.
2. In a large bowl, stir together the drained green beans, yellow wax beans, garbanzo beans, red kidney beans, the green sweet pepper ring halves and the onion rings halves.
3. To make the dressing: In a glass jar with a tight fitting lid, combine the wine vinegar, salad oil, sugar, parsley, dry mustard, basil, tarragon and salt. Cover and shake to blend the ingredients.
4. Drizzle the dressing over the bean mixture. Cover and refrigerate the salad for several hours or overnight, stirring once or twice.
5. Remove the bottom stems from the romaine leaves. Line a salad bowl with the romaine; set aside.
6. Before serving, stir the salad again; drain.
7. To serve, spoon the drained bean salad into the romaine-lined bowl. Garnish with the reserved green sweet pepper rings.
Tips:
For a change of pace, you can use frozen Italian beans that have been cooked and drained or canned black beans that have been drained and rinsed in place of one of the beans in this recipe. As another variation, add canned whole kernel corn that has been drained to the salad.
Rinsing canned beans help to remove some of the salt added during the canning process.
In place of the romaine, you can use leaf lettuce, butterhead, spinach or red cabbage to line the salad bowl.
From : America's Best-Loved Community Recipes
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