Delicious beef meatballs with a strong Korean flavor! Serve with optional soy-vinegar dipping sauce.
| Prep Time: | 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 18 |
| Yield: | 12 cups |
Ingredients
- 1 (15.5 ounce) can garbanzo beans, drained
- 1 (14.5 ounce) can kidney beans, drained
- 1 (14.5 ounce) can black beans, drained
- 1 (14.5 ounce) can green beans, drained
- 1 (14.5 ounce) can wax beans, drained
- ½ cup chopped green pepper
- ½ cup chopped onion
- ½ cup chopped celery
- ¾ cup white sugar
- ½ cup salad oil
- ½ cup vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Combine garbanzo beans, kidney beans, black beans, green beans, wax beans, green pepper, onion, and celery in a large bowl; toss to mix.
- Whisk together sugar, oil, vinegar, salt, and pepper in a separate bowl until sugar is dissolved; pour over bean mixture. Mix well.
- Dotdash Meredith Food Studios
- Refrigerate salad for 8 hours to overnight before serving.
- Dotdash Meredith Food Studios
Reviews
This is a perennial favorite. Vegan, and healthful, largely. I cut the sugar to 1/2 cup.
I absolutely loved it! I made it for a staff luncheon and everyone raved about it! To the original recipe, I also added white kidney beans, a red pepper, cucumber, black olives and feta cheese. However, I cut down on the the sugar. I only used 1/4 cup of sugar. By the time I took my container home, it was completely empty!
Everyone loved it. I did reduce sugar to 1/2 a cup the second time i made it. My preference. Everyone loved it again! Ate everyday and was still great after 5 days.
I couldn’t find my mothers recipe but knew most of the ingredients but not quantity. This was perfect. Added canned carrots and cannellini beans, orange and yellow peppers and more onion. The bean salads I remember having all my life are more of a sweet and sour taste. This recipe was great. If you think it’s too sweet, add more vinegar, it will balance out.
So delicious I love the crunchiness of the fresh veggies! I added an extra 1/4 cup onions because I really like them and only did 1/2 cup sugar because I prefer more sour to sweet but feel it would have been fine with 3/4 cup sugar also.
This is the base recipe that I’ve been making for years. After much experimentation with the beans, vinegar, sugar, and seasonings, I use 3-4 cans of whatever beans I have on hand (usually black, kidney, pink, garbanzo) use a sweetened rice vinegar, seasoned with Italian seasoning, sweet basil, garlic, salt, pepper, and 3 tbsp. of sugar. Taste test the dressing and add to it as needed. And, I use chopped red onion. So good! I did like the original, but couldn’t handle all that sugar.
Very easy and perfect for a summer picnic. It makes a lot!
This was delicious but way too much sugar (I like a sweet salad, but I will use less sugar next time)
I added all the beans, yellow bell pepper, onion, salt. I added no sugar. Instead of making the dressing I used Ken’s Steak House Lite Balsamic Vinaigrette dressing, which has a little sugar in it. It turned out perfect!
I made it as printed, however I only used half the oil mixture and two tablespoons of sugar. I added celery seed and cilantro to give it more taste. Thanks for the basic recipe.
I’ve made this many times and always is a hit. Especially good on hot days. I add a little Worcestershire said sauce to the marinade.
This is great, but a tad sweet for me, so living in NM…I added about 1/2 c green chile, 1 can hot chili pinto beans, red onion, red pepper, some additional spices: lemon pepper, garlic salt, dill, thyme, rosemary, oregano& coriander. I also used apple cider vinegar & avocado oil & the same amount of raw sugar as the recipe calls for. Marinated for 24 hrs & served at our HOA potluck in our cul de sac. Loved the sweet/hot vibe!
Great!!!
This is a great recipe! I added a can of rinsed lentils, used a yellow pepper instead of green, white vinegar, a regular onion, and grapeseed oil. I had to have a small bowl of it before I put it in the fridge to marinate.?? This will be a new go-to recipe.
I love this recipe…so easy. I use only 1/2 cup sugar and use black olives instead of black beans. Awesome!
Delicious refreshing summer salad. I used fresh green beans, zesty Italian salad dressing and red onions. Crunchy and great.
Almost perfect! This was very easy to make and was quite good, but oh my gosh was it sweet. The next time I made it I cut down the sugar to 1/2 cup and was much happier. With this modification I would give it 5 stars!
Very Excellent .this Will Be my New Recipe Also. Thank you Very Much my Search is over NOW …
Sorry, but this was really bad, and I generally love beans. I followed directions exactly, except I cut down sugar to a little more than 1/2 cup. It was still WAYYYY to sugary. I ate a couple of spoonfuls and that was it
I ‘ve eaten this salad for YEARS but haven’t made it since the 70’s. My daughter works for Whole Foods and usually only uses fresh veggies for anything. I made it for a picnic we went on just to have it in case we needed more veggies. She and her Hubby went WILD for this..I was so surprised! They even requested a batch to take home with them! Lol..Who’d have thought? It’s a keeper. I do cut the sugar back to 1/2 cup,,that’s the only change I made. Perfect for hot weather to snack on or for lunch or dinner. So glad I found it again.
This was a delicious salad. I couldn’t wait to taste it though. I did wait about 4 hrs. Oh Yummy!!! I used 2 small shallots in place of the onion & 2 green onion I had leftover in the fridge & I put them in water to soften the flavour of them. I also added red wine vinegar in place of the white, EVOO in place of the oil & only about 1/3 cup of sugar. I then heated the oil, vinegar, 3/4 tsp. crushed garlic & sugar on low until sugar was dissolved. cooled, then added very well drained onion & poured dressing over. This is a keeper!!!!! I had never made a bean salad before this. THANK YOU!!!!