Sweet & Sour Four-Bean Salad

Sweet & Sour Four-bean Salad

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Mary Beth Cauthen


This bean salad recipe is a favorite in my family. It may be served chilled or at room temperature, so it works very well for outdoor entertaining. A great side for barbecue ribs, chicken or pork chops!


★★★★★ 1 vote

20 Min
10 Min


  • 1/2 c
    vegetable oil
  • 1 1/2 c
    apple cider vinegar
  • 1 can(s)
    campbell's tomato soup, undiluted
  • 1 can(s)
    italian green beans, drained
  • 1 can(s)
    yellow wax beans, drained
  • 1 can(s)
    red kidney beans, drained
  • 1 can(s)
    butterbeans, drained
  • 1 small
    jar diced pimentos
  • 4 stick
    celery, chopped
  • 1/2 - 1 medium
    purple onion, chopped
  • ·
    salt & pepper to taste
  • 1 c

How to Make Sweet & Sour Four-Bean Salad


  1. Whisk together vinegar, sugar, salt and pepper in medium sauce pan. Add soup and bring to a boil. Remove from heat.
  2. Toss drained beans, chopped vegetables and pimentos in a large bowl with the vegetable oil. Pour hot liquid over all. Toss and chill. Marinate at least 4 hours to overnight. Serve chilled or at room temperature.

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About Sweet & Sour Four-Bean Salad

Course/Dish: Other Salads
Other Tag: Quick & Easy

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