Colorful Four Bean Salad

Colorful Four Bean Salad

10 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    1 d 20 m
Kathleen White
Recipe by  Kathleen White

“This is a very tasty and easy bean salad made with four kinds of beans, red onion, and celery in a vinegar dressing. My friend next door gave it to me years ago.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

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Reviews (10)

Rate This Recipe
chemjo
22

chemjo

I never thought I'd like bean salad! This was great - although I didn't use quite as much sugar (about 1/2 cup) and I used a little more vegetable oil (again, about 1/2 cup). I wonder what it would be like with balsamic or red wine vinegar? Thanks.

JESSEBURGESS1
17

JESSEBURGESS1

I cut this recipe in half, added carrots, corn, and cucumbers. I also added celery seed to my dressing/ brine, and heated it on the stove to dissolve the sugar so it wasn't granular. My sister in law loved and so did I, and normally I HATE bean salads.

LADYDUCK
12

LADYDUCK

This is great

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 154 cal
  • 8%
  • Fat
  • 1.4 g
  • 2%
  • Carbs
  • 31.9 g
  • 10%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 416 mg
  • 17%

Based on a 2,000 calorie diet

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