beanie bean salad

Name: Beanie Bean Salad
Prep time: 10 min
Cook time: 5 min
Yield: 8
Cuisine: American
Ingredients: ## VEGGIES:; 15 ounce(s) can cut green beans, drained; 15 ounce(s) can yellow cut wax beans, drained; 16 ounce(s) can red kidney beans, drained and rinsed; 14 ounce(s) can lima beans, drained and rinsed; 15 ounce(s) can garbanzo beans, drained and rinsed; 1 cup(s) celery diced; 1 medium green bell pepper, diced; 1 medium sweet onion, diced; ## DRESSING:; 1/4 cup(s) white vinegar or apple cider vinegar; 1 1/2 cup(s) granulated sugar-more or less to taste; 1/4 cup(s) vegetable oil only; 1 teaspoon(s) salt; 1/2 teaspoon(s) each pepper and paprika

(4 RATINGS)

121 Pinches 2 Photos

Pat Duran

Las Vegas, NV

Updated on Nov 6, 2013

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..

Rate

prep time 10 Min

cook time 5 Min

method Refrigerate/Freeze

yield 8-12 serving(s)

Ingredients

VEGGIES:
15 ounces can cut green beans, drained
15 ounces can yellow cut wax beans, drained
16 ounces can red kidney beans, drained and rinsed
14 ounces can lima beans, drained and rinsed
15 ounces can garbanzo beans, drained and rinsed
1 cup celery diced
1 medium green bell pepper, diced
1 medium sweet onion, diced
DRESSING:
1/4 cup white vinegar or apple cider vinegar
1 1/2 cups granulated sugar-more or less to taste
1/4 cup vegetable oil only
1 teaspoon salt
1/2 teaspoon each pepper and paprika

How To Make beanie bean salad

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.

Step 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.
Step 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.
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