Rating: 4.85 stars
13 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is my mother-in-law Roberta Cormia's recipe.

Recipe Summary

prep:
50 mins
cook:
5 mins
additional:
8 hrs
total:
8 hrs 55 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.

    Advertisement
  • 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.

Nutrition Facts

310 calories; protein 6.4g; carbohydrates 31g; fat 18.7g; sodium 733.6mg. Full Nutrition
Advertisement

Reviews (11)

Most helpful positive review

Rating: 4 stars
11/08/2013
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. Read More
(3)
13 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/07/2013
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. Read More
(3)
Rating: 5 stars
10/30/2014
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 recipe. I usually try to follow the directions exactly. I didn't have any jars of pimento peppers at home so I omitted that ingredient. Read More
(2)
Rating: 4 stars
06/08/2015
It was good but the sauce wasn't as vinegary as I like. Great combination of vegetables though! Read More
(2)
Advertisement
Rating: 5 stars
06/02/2018
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. Read More
Rating: 5 stars
10/22/2016
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. Read More
Rating: 5 stars
03/08/2020
I use less sugar and oil and sub finely chopped carrots for pimento Read More
Advertisement
Rating: 5 stars
05/13/2016
Our traditional recipe calls for 1 cup of sugar and 3/4 cup water along with the other ingredients. Read More
Rating: 5 stars
07/30/2020
I used fresh grean 3 color string beans from my garden. I blanched them and a white onion. Added a splash of ACV with the white for some tang. I have it in the frig to marinate...smell delicious! what a great way to have a cold dish with lots of veggies for the hot summer days! You could stretch this by adding pasta, chickpeas and even throw in a little cubed chicken or ham... Read More
Rating: 5 stars
08/01/2019
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!! Read More