Recipe courtesy of Loretta Smith
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Sweet and Sour Bean Salad
Total:
24 hr 25 min
Prep:
15 min
Inactive:
24 hr
Cook:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
24 hr 25 min
Prep:
15 min
Inactive:
24 hr
Cook:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.

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