Grandma's Sweet and Tangy Bean Salad

Grandma's Sweet and Tangy Bean Salad

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    2 h 20 m
ChristinaAB
Recipe by  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

Adjust Servings

Original recipe yields 10 servings

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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 (2)

Rate This Recipe
Dreamcatcher
2

Dreamcatcher

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

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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Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

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