Beanie Bean Salad

Pat Duran

By
@kitchenChatter

This is the best darn salad and it lasts forever in the refrigerator.It has just the right amount of sweet and tang to it. This recipe was given to me by my friend Ann Magyar of Michigan and was posted in my third cookbook "Kitchen Chatter" page 13,in 2010. It has been a longtime recipe of many of us..


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Comments:

Serves:

8-12

Prep:

10 Min

Cook:

5 Min

Method:

Refrigerate/Freeze

Ingredients

VEGGIES:

15 oz
can cut green beans, drained
15 oz
can yellow cut wax beans, drained
16 oz
can red kidney beans, drained and rinsed
14 oz
can lima beans, drained and rinsed
15 oz
can garbanzo beans, drained and rinsed
1 c
celery diced
1 medium
green bell pepper, diced
1 medium
sweet onion, diced

DRESSING:

1/4 c
white vinegar or apple cider vinegar
1 1/2 c
granulated sugar-more or less to taste
1/4 c
vegetable oil only
1 tsp
salt
1/2 tsp
each pepper and paprika

Directions Step-By-Step

1
After draining liquid from all the beans. Put them in a large bowl; mix in the green pepper, onion and celery. Set aside.
2
Combine dressing ingredients in a small saucepan and cook over medium heat and stir until sugar disolves..add salt and pepper..set pan aside to cool for 10 minutes.
3
Pour dressing mixture over vegetables. Stir gently to coat all the veggies..Cover and refrigerate overnight .
This will stay crunchy in the refrigerator for 2 or more weeks and gets better each day.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Heirloom