Four Bean Salad

Four Bean Salad

12 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    1 h 15 m
Kathleen White
Recipe by  Kathleen White

“This is the best bean salad my father in-law ever ate.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. In a large salad bowl, whisk together the sugar, vinegar and oil.
  2. Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
  3. Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

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Reviews (12)

Rate This Recipe
MOLSON7
30

MOLSON7

This was very easy and really good. My family enjoyed it. I did replace the lima beans with wax beans.

sweetpmc
17

sweetpmc

Good recipe with a few changes. Cut the sugar way down to a tablespoon with 1/2 cup white vinegar and a splash of balsamic. Used a good olive oil instead of vegetable oil. Couldn't find pimentos, so I subbed in chopped red pepper. Added a teaspoon of dried marjoram. Delicious!

LESLIEM
16

LESLIEM

I made this Bean Salad for our end of the year staff party - I love recipes that can be made in advance, kept in the fridge overnight, and transported easily to the party. In fact, sitting overnight really helped the flavours to blend. What a GREAT salad!! Leslie Webb Lynn Lake, Manitoba, Canada

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 204 cal
  • 10%
  • Fat
  • 2 g
  • 3%
  • Carbs
  • 41.5 g
  • 13%
  • Protein
  • 6.7 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 462 mg
  • 18%

Based on a 2,000 calorie diet

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