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Grandma's Sweet and Tangy Bean Salad

Grandma's Sweet and Tangy Bean Salad

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    2 h 20 m
ChristinaAB

ChristinaAB

I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 672 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
  2. Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
  3. Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
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Reviews

Dreamcatcher
2

Dreamcatcher

6/8/2014

Hubby loved this, I didn't boil the dressing (did'nt see the boiling part of instructions)just put the dressing together in a jar and shook it up.

Carol
1

Carol

7/12/2013

This recipe is wonderful! You can add and subtract probably any or all of the vegetables as long as you follow the dressing recipe exactly. I think the secret to its wonderful flavor is bringing it to a boil. Also the flavors really need to marry overnight. Thanks for sharing.

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