Why not try this for your next picnic celebration. I made it for Memorial Day and it is delish! .....
Enjoy!
hugs,
peg
Sweet and Tangy Four-Bean Salad
Makes: 12 servings
Serving size: 1 cup
Prep 30 mins Chill 4 hrs to 48 hrs
Ingredients
8 ounces fresh green beans, trimmed
3/4 cup cider vinegar
2/3 cup tomato juice
1/4 cup vegetable oil
3 tablespoons dry red wine or apple juice
1/2 cup sugar
2 teaspoons Worcestershire sauce
2 teaspoons Dijon-style mustard
1 clove garlic, minced (1/2 tsp.)
1 12 ounce frozen shelled sweet soybeans (edamame), thawed
1 14 1/2ounce can cut wax beans, rinsed and drained
1 15 ounce can red kidney beans, rinsed and drained
1 bunch green onions, finely chopped
4 large carrots, coarsely shredded
Directions
1. In large saucepan cook green beans in boiling lightly salted water for 10 minutes or just until tender; drain and rinse with cold water. Set aside.
2. In extra-large bowl combine vinegar, tomato juice, oil, wine, sugar, Worcestershire, mustard and garlic. Stir in beans, green onion, and carrot. Refrigerate, covered, 4 to 48 hours. Serve with a slotted spoon. Makes 12 (about 1-cup) servings.
From the Test Kitchen
Assemble and refrigerate 4 to 48 hours. The fresh green beans will lose some color as they marinate in the dressing. For brightly colored green beans cook and chill as directed, but do not add to salad. Cover and refrigerate separately, then toss in with the salad just before serving.
Recipe source: http://www.bhg.com/recipe/salads/sweet-and-tangy-four-bean-salad/
Enjoy!
hugs,
peg
Sweet and Tangy Four-Bean Salad
Makes: 12 servings
Serving size: 1 cup
Prep 30 mins Chill 4 hrs to 48 hrs
Ingredients
8 ounces fresh green beans, trimmed
3/4 cup cider vinegar
2/3 cup tomato juice
1/4 cup vegetable oil
3 tablespoons dry red wine or apple juice
1/2 cup sugar
2 teaspoons Worcestershire sauce
2 teaspoons Dijon-style mustard
1 clove garlic, minced (1/2 tsp.)
1 12 ounce frozen shelled sweet soybeans (edamame), thawed
1 14 1/2ounce can cut wax beans, rinsed and drained
1 15 ounce can red kidney beans, rinsed and drained
1 bunch green onions, finely chopped
4 large carrots, coarsely shredded
Directions
1. In large saucepan cook green beans in boiling lightly salted water for 10 minutes or just until tender; drain and rinse with cold water. Set aside.
2. In extra-large bowl combine vinegar, tomato juice, oil, wine, sugar, Worcestershire, mustard and garlic. Stir in beans, green onion, and carrot. Refrigerate, covered, 4 to 48 hours. Serve with a slotted spoon. Makes 12 (about 1-cup) servings.
From the Test Kitchen
Assemble and refrigerate 4 to 48 hours. The fresh green beans will lose some color as they marinate in the dressing. For brightly colored green beans cook and chill as directed, but do not add to salad. Cover and refrigerate separately, then toss in with the salad just before serving.
Recipe source: http://www.bhg.com/recipe/salads/sweet-and-tangy-four-bean-salad/