I’ve never been a big lover of bean salad, mostly because of the textures. However, the cucumbers, green peppers, onions, and celery provide a nice crunchiness to the bean salad that my grandmother and mother passed down to me.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (15 ounce) can green beans, drained
- 1 (15 ounce) can kidney beans, drained
- 1 (14.5 ounce) can wax beans, drained
- 1 (15.25 ounce) can corn kernels, drained
- 1 (8 ounce) can sweet peas, drained
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup diced cucumber
- 1 cup chopped green bell pepper
- ¾ cup white vinegar
- 1 cup white sugar
- ½ cup vegetable oil
- 1 teaspoon salt
Instructions
- Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
- Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
- Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
Reviews
I made it exactly the way it reads, and it was totally awesome! I finished it yesterday for dinner, seven days in a row! I will be making this again in the near future! My wife wouldn’t even give it a try, doesn’t enjoy sweet and sour. She doesn’t know what she is missing.
We loved it! I have taken it to many potlucks and it is always a hit. It is quick and easy, as well. I did reduce the sugar to 3/4 cup, but that’s my personal taste.
What a surprise and bean salad that I really like. Thanks for the recipe.
Holy cow, this is delicious!! I used Splenda instead of sugar to save on calories, and only made about half the amount of dressing called for because I didn’t want to discard the excess as the recipe states. # days in the fridge later it is still just as fresh and good as the first day! I’ll be making this all summer long.
This recipe was a big hit at our Father’s Day picnic! Refreshing and different!
I really like the dressing for this salad. I used green beans garbanzo beans, red kidney beans, chopped green, yellow and red pepper. Also added chopped red onion. It made a nice color presentation. Will definitely make again.
Love this and it has received very positive reviews. Great for barbecues. I do make a few changes, though: Canned butter beans instead of wax beans. Frozen corn and peas (two cups each) instead of canned. This counteracts the temperature of the dressing if you haven’t had time to cool it totally, or it sort of self-chills the salad. Plus I like the flavor/texture better.
Good combination of – I used frozen beans and corn, then added fresh onions, green pepper and cucumber. Nice and tangy!
I changed this up a bit – using Red Wine Vinegar and Maple Syrup instead of the White Vinegar and Sugar. Definitely better after 24 hours in the refrigerator. Definitely a good base recipe that allows for modifying based on what you have available at home.
I have made this recipe numerous times and it is always a hit. I tend to marinade overnight and then pour it in the strainer to drain the extra fluid. I have gotten creative with ingredients adding apples , pineapple with the juice instead of the sugar radishes or whatever I have.
This recipe doesn’t sound like it would be so delicious but it IS. My friend made it for a BBQ and I haven’t been able to stop making it ever sense. Substitute Chickpeas for the wax beans. We used tortilla chips to dip.
Hubby loved this, I didn’t boil the dressing (did’nt see the boiling part of instructions)just put the dressing together in a jar and shook it up.
This recipe is wonderful! You can add and subtract probably any or all of the vegetables as long as you follow the dressing recipe exactly. I think the secret to its wonderful flavor is bringing it to a boil. Also the flavors really need to marry overnight. Thanks for sharing.