Photo: Sweet and Sour Bean Salad Recipe
Ingredients
- 1 can green beans, rinsed and drained
- 1 can cut yellow wax beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can butter beans, rinsed and drained
- 1 large green bell pepper, diced
- 1 large red onion, sliced and separated into rings
- 1 (4-ounce) jar pimentos, diced
- 1/2 cup salad oil
- 2 cups thinly sliced celery
- 1 1/2 cups cider vinegar
- 2 cups sugar
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 can tomato soup, undiluted
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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By heidinan
on July 20, 2012
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Wow...what a great recipe. I used fresh green and yellow wax beans that I blanched. Everyone loved it. Very flavorful, refreshing and light. This will definitely stay on my list of side dishes!!!
By Mattybear10
on October 17, 2011
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It seems like a good idea but I changed a few things--I cut the sugar in half (its still on the sweet side, I switched red bell pepper for the green pepper and pimento and white beans for the butter beans (some people don't like butter/lima beans. I also switched tomato sauce for the tomato soup.
By Leebee1936
Folsom, CA
on September 23, 2011
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This is the BEST salad. I made the recipe exactly as written and everyone loved it. It is a very large salad, so I had leftovers. My husband then had it EVERY DAY for one whole week for lunch! What recommendation could be better than that?? Great to bring to a potluck!
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