Bean Salad Recipe

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Bean Salad

Diana Furman


This is one of those recipes you'll get repeated requests for. It's one of the few things my husband begs me to make! It is great for potlucks or home and doesn't spoil in the refrigerator or on a picnic table due to the vinegar.

★★★★★ 1 vote


2 can(s)
del monte canned green beans, drained
2 can(s)
del monte canned yellow beans, drained
1 can(s)
light kidney beans rinsed and drained
1 can(s)
dark kidney beans rinsed and drained
1/2 c
white sugar
1 1/2 c
apple cider vinegar
2/3 c
canola oil or your favorite oil
2 tsp
red or vidalia onion peeled and sliced thin
green pepper sliced thin


1Mix the sugar, vinegar, oil & salt mix to blend. As soon as the onion is sliced (I use a mandolin or food processor) mix into the wet ingredients to keep the onion from smelling bad as the vinegar neutralizes the action.
2Thin slice the pepper (discarding the stem and seeds). Add to the mixture and continue by adding all the beans. Put in tightly covered storage dish and refrigerate over night.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy