“This is the best bean salad my father in-law ever ate.” - by Kathleen White
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- In a large salad bowl, whisk together the sugar, vinegar and oil.
- Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
- Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.
Nutrition
Amount Per Serving (10 total)
- Calories
- 204 cal
- 10%
- Fat
- 2 g
- 3%
- Carbs
- 41.5 g
- 13%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"This was very easy and really good. My family enjoyed it. I did replace the lima beans with wax beans...." See more"
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 ..." See morereally helped the flavours to blend. What a GREAT salad!! Leslie Webb Lynn Lake, Manitoba, Canada"
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..." See more subbed in chopped red pepper. Added a teaspoon of dried marjoram. Delicious!"
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