Recipe courtesy of Loretta Smith
Save Recipe Print
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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Sweet and Sour Pork

Recipe courtesy of Alton Brown

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Smashed Sweet Potatoes

Recipe courtesy of Ina Garten

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword