“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.” - by Kathleen White
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 154 cal
- 8%
- Fat
- 1.4 g
- 2%
- Carbs
- 31.9 g
- 10%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"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 ..." See morebe like with balsamic or red wine vinegar? Thanks."
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