| Level: | Easy |
| Total: | 1 day 25 min |
| Prep: | 15 min |
| Inactive: | 1 day |
| Cook: | 10 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 491 |
| Total Fat | 15 g |
| Saturated Fat | 1 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 8 g |
| Sugar | 57 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 901 mg |
Reviews
This recipe is awesome. I used 1.5 cups of sugar, only because the other reviewers said 2 cups were too sweet. I can eat the entire bowl by myself. Lol
Absolutely delicious as written! I just add black beans and garbanzos.
Trying to cut down on sugar, HFCS, and never artificial. Instead of soup I used small can of tomato sauce and some tomato paste. Used 1/2 cup sugar because I was afraid if I didn’t use any. May use alot less or try with none at all next time. Added garbanzo, black beans, and tri-colored peppers. BIG HIT with my teenagers!!
Wow…what a great recipe. I used fresh green and yellow wax beans that I blanched. Everyone loved it. Very flavorful, refreshing and light. This will definitely stay on my list of side dishes!!!
It seems like a good idea but I changed a few things–I cut the sugar in half (its still on the sweet side, I switched red bell pepper for the green pepper and pimento and white beans for the butter beans (some people don’t like butter/lima beans. I also switched tomato sauce for the tomato soup.
This is the BEST salad. I made the recipe exactly as written and everyone loved it. It is a very large salad, so I had leftovers. My husband then had it EVERY DAY for one whole week for lunch! What recommendation could be better than that?? Great to bring to a potluck!
Delicious. It makes a pile of it…so be prepared to share. The sweet and sour dressing is outstanding. I used only 1.5C sugar, so it was tart. Very good.
Very good. However, I’m giving this a 4 because it is way to sweet for a savory dish. You can bake a cake with the amount of sugar it calls for. The next time I will cut the sugar in half.
A family favorite! Had a request, and my recipe was a sloppy mess! So glad it is still available! I could eat this as my whole meal! Best ever!
I love beans and bean salads – This is the best I’ve ever had!