Grandma's Sweet and Tangy Bean Salad recipe

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Ingredients

1 (15 ounce) can green beans, drained
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can corn kernels, drained
1 (8 ounce) can sweet peas, drained
1 cup chopped celery
1 cup chopped onion
1 cup diced cucumber
1 cup chopped green bell pepper
¾ cup white vinegar
1 cup white sugar
½ cup vegetable oil
1 teaspoon salt

Nutrition Info

273.1 calories
carbohydrate: 40.4 g
cholesterol: : -
fat: 11.7 g
fiber: 5.2 g
protein: 4.6 g
saturatedFat: 1.5 g
servingSize: -
sodium: 672.2 mg
sugar: 23.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.

  2. Stir vinegar, sugar, vegetable oil, and salt together in a saucepan, bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.

  3. Pour vinegar mixture over bean mixture, marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Recipe Yield

10 servings

Recipe Note

I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!

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