Ingredients8 h 55 m servings 310
- Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
- Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.
Per Serving: 310 calories; 18.7 31 6.4 0 734 Full nutrition
ReviewsRead all reviews 10
Hubby is the bean salad expert and he thought the dressing wasn't quite what he expected. I usually use a 3 : 1 ratio of oil to vinegar.
It was good, but the sauce wasn't as vinegary as I like. Great combination of vegetables though!
I think this salad is excellent. It's simple to prepare. I prefer making my own salads at home instead of purchasing the pre-made ones at the grocery deli counter. Thanks for sharing this recip...
I use less sugar and oil and sub finely chopped carrots for pimento
We also add a can of drained and rinsed garbanzo beans and lots more chopped red, green, and yellow peppers and onions. A favorite at church pot lucks and summer barbeques!!
The only change I made was to add different peppers to make it more colorful. I didn’t add the pimento either because I couldn’t find any.
Fantastic recipe! Just what I was looking for! I used chickpeas instead of kidney beans because I was out of them and it tasted great. The chickpeas really absorbed the flavour of the dressing.
Our traditional recipe calls for 1 cup of sugar and 3/4 cup water along with the other ingredients.