Bean Salad
Ingredients:
- 1/2 cup salad oil
- 1/2 cup white vinegar
- 1 tsp. salt
- 1/2 tsp. pepper
- 3/4 cup sugar
- 1 chopped onion
- 1 can kidney beans, washed and drained
- 1 can wax beans, washed and drained
- 1 can green beans, washed and drained
- 1 can garbanzo beans or chick peas, washed and drained
Directions:
Mix all ingredients in large bowl, toss together and refrigerate overnight. Keeps for days.
By Robin from Washington, IA
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Variations
Bean Salad
My step-mother really likes this salad! Great if you like different varieties of beans.
Ingredients:
- 1 can green beans
- 1 can yellow wax beans
- 1 can kidney beans
- 1 can baby Lima beans
- 1 medium green pepper, cut up
- 1 medium onion, cut up
Dressing:
- 1/2 cup salad oil
- 1/2 cup vinegar
- 1/2-3/4 cup sugar
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
Directions:
Drain green and yellow beans well. Rinse red beans thoroughly. Combine all dressing ingredients and pour over beans. Let marinate overnight. This is best if you let it marinate 3 or 4 days before eating.
Servings:
8
Prep Time:
15 Minutes
Cooking Time:
0 Minutes
By Robin from Washington, IA
Shared on: 10/07/2011
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Ingredients
- 1 can red kidney beans (16 oz.)
- 1 can cut wax beans (16 oz.)
- 1 can small green peas (16 oz.)
- 1 can green beans (16 oz.)
- 1 large, red onion, chopped
- 2 cups red cabbage, shredded
- 1 jar pimiento (7 oz.)
- 1/2 cup oil
- 1 tsp. salt
- 1 cup brown sugar
- 1/2 cup vinegar
Directions
Drain all of the beans and combine in a large bowl. Add the remaining ingredients. Mix well and cover. Refrigerate for about 12 hours. Stir occasionally. Drain before serving.
By Robin from Washington, IA
Ingredients
- 1 pint yellow beans, drained
- 1 pint green beans, drained
- 1 pint kidney beans, drained
- 1 pint lima beans
- 1 pint carrots
- 1 cup celery
- 1 cup chopped onions
- 1 cup chopped peppers
Dressing:
- 4 tsp. salt
- 3 cups white sugar
- 2 cups vinegar
- 1 1/2 cups oil
Directions
Partly cook lima beans, carrots and celery (not soft). Put everything in 4 qt. plastic bowl.
Mix dressing ingredients and pour over bean mixture. Cool in refrigerator overnight. Serve.
By Robin from Washington, IA
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