“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!” - by ChristinaAB
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
- 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.
- Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
Nutrition
Amount Per Serving (10 total)
- Calories
- 273 cal
- 14%
- Fat
- 11.7 g
- 18%
- Carbs
- 40.4 g
- 13%
Based on a 2,000 calorie diet
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