Delicious butternut squash casserole with sautéed apples and streusel topping! can be organized beforehand. Before baking, keep the streusel topping separate.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 12 |
Ingredients
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can lima beans, drained
- 1 (15 ounce) can green beans, drained
- 1 (15 ounce) can garbanzo beans, drained
- 1 (14.5 ounce) can wax beans, drained
- 1 sweet onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- ¾ cup white sugar
- ⅔ cup distilled white vinegar
- ½ cup vegetable oil
- ½ teaspoon dried dill weed
- ½ teaspoon dried rosemary
- ½ teaspoon dried basil
- salt to taste
Instructions
- Mix all canned beans with onion and bell peppers in a large bowl.
- In a small saucepan, combine sugar, vinegar, oil, dill, rosemary, and basil. Season with salt and stir over medium heat without boiling until sugar dissolves.
- Pour warm dressing over bean mixture. Cover and marinate for at least 2 hours in the refrigerator before serving.
Nutrition Facts
| Calories | 303 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 9 g |
| Protein | 10 g |
| Saturated Fat | 1 g |
| Sodium | 267 mg |
| Sugars | 20 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I added a can of black eyed peas and I doubled the amount of liquid. But after chilling the salad over night, the liquid on top got a little gelled. Not sure why. But I’ll make it again and follow the directions completely. It tasted okay and we ate it all!
DELICIOUS!!!!!!!!!
Absolute best bean salad I’ve ever had. I make it all the time.
Really good.
I followed the recipe exactly except I added a can of black beans (rinsed/drained), shredded carrots & dried cranberries. Also we found everyone liked it better served warm. I used a slotted spoon to remove the salad from the oil mixture after it marinated overnight & put in a clean dish. There was plenty of flavor left on the beans without dripping off the fork..This is a great dish!
This salad is easy to put together. I used red wine vinegar in place of the white vinegar, olive oil in place of vegetable oil and black beans in place of the Lima beans. Next time I will use less sugar as it is a little sweet, otherwise I would have given it 5 stars. My husband loved it just as I prepared it and didn’t think that it was to sweet.
I loved my grandma’s bean salad but no one had her recipe. I found this and tried it. The only change I made was I omitted the lima beans and added black beans. It was fabulous. Great for a summer picnic since it has no mayo to worry about being in the sun. Definitely will make again.
Quick and easy to make. I like alot of onion so i used a very large vidalia onion. I must say though it was very very sweet. I expected more of a savory flavor. Next time i make it i will cut the sugar in half or maybe do half 2 parts sugar 1 part salt.
Very easy and healthy. Especially if you rinse the beans first or cook dry ones. People always love it!
This salad was incredible! I have shared it multiple times! Thanks for a great summer recipe.
This was so easy and super tasty. I didn’t have the proper spices so threw in what I thought would work. Instead of rosemary & basil I used a little thyme and celery seed, along with dill and garlic powder. Also used a red and orange bell paper and much more sweet onion than was called for. I think that any spices you prefer would work, but definitely stick with the prescribed amount of vinegar, oil, and sugar. Be warned this recipe makes a large amount!
great! made it just as recipes says and i will make it a lot!! thanks
This is EXCELLENT! Don’t make any changes!
Very Good as written. No changes required.
This was great. I love bean salads.. Although I don’t like lima beans so I always leave them out..
Great recipe. This is exactly what bean salad is supposed to be!!
This salad is awesome. So many possibilites for it. I have made it 3 times and it always tastes super no matter what kind of beans I use. It looks like a lot of ingredients but really isn’t once all together. 5 cans of beans will yield a very large salad. I like to use red onion for extra color. I like the addition of dill for a unique flavor. This is a good inexpensive dish to bring to a potluck. Once you have some, you’ll be hooked.
We liked this, but be forewarned: it makes a LOT, and there’s not really any way to cut it in half. I was afraid the dressing would be too sweet or oily, but both were fine. I used frozen green and lima beans because I’m not nuts about canned veggies, and substituted navy beans for the wax beans because I’m an idiot who spent far too long in the wrong aisle of the grocery store failing to find the latter. Sigh. Anyway, I don’t think the character of the dish was changed by either substitution – if we can get our neighbors to help us eat it, we’ll make this again! Thanks!
OK … I made a few changes, some out of necessity. Could not find canned wax beans, which led me to substitute frozen (steamed lightly) green beans and limas (never could find wax beans…). Added (canned) black beans. Omitted the peppers. Cut down on the sugar (by about a third). I found I had no white vinegar, so substituted white-wine vinegar. I kept the herbs essentially as directed, but wonder how fresh herbs might have changed/improved the final product….. This recipe is very forgiving. I am enjoying having it for luch at work all this week. Thanks, Jessica!
Delicious! I made it just as it is listed and added about a teaspoon of salt.
This recipe is very versatile. I don’t care for wax beans so I leave them out. I sometimes add white kidney beans, dark red kidney beans and green peas. I always add a can of shoepeg corn. Sometimes, if I have it, I throw in a spoonful of diced pimento and some green olives. The marinade makes it delicious no matter what you add.