Recipe courtesy of Loretta Smith

Sweet and Sour Bean Salad

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  • Level: Easy
  • Total: 1 day 25 min
  • Prep: 15 min
  • Inactive: 1 day
  • Cook: 10 min
  • Yield: 6 to 8 servings
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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


  1. 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.