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Recipe courtesy of Loretta Smith

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Total:: 24 hr 25 min
Prep:: 15 min
Inactive:: 24 hr
Cook:: 10 min

Yield:: 6 to 8 servings

Level:: Easy

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.

My Private Notes

Name: Sweet and Sour Bean Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M1DT0H25M0.000S
Yield: 6 to 8 servings
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

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