Janet's Four Bean Salad from Episode 31
Here comes Janet with her damn four bean salad! This is the first recipe our mom (Hi Mom!) included in the recipe book she gave to us. It's perfect for the summer when you don't feel like cooking or if your kitchen is under renovation like Bootie's. We made it a little more gourmet by using fresh green beans and fresh herbs. So let's celebrate the "thousand extra hands" that we get when we open a can of beans!
Mom’s Famous Four-Bean Salad—Updated
3 cans, drained, of any combination: kidney, lima, black-eyed, garbanza beans
1/2 lb green beans, ends trimmed
1 med purple onion, thinly sliced
1 red pepper, sliced
1 yellow pepper, sliced
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Dressing:
1/4 c. sugar
½ c. salad oil, olive oil, or a combination
½ c. wine vinegar (Bossy used red, Bootie used white)
1 tsp. salt
1T. dijon mustard
1/4 cup fresh basil, chopped
1 T fresh tarragon
1/4 cup fresh parsley, chopped
Cook the green beans: steam them, boil them or microwave them, your pick, just until they're al dente. Mix together the beans, onion, and peppers. Whisk together the dressing ingredients, then add the dressing to the bean mixture and marinate in the fridge several hours.
