GARDEN BEAN SALAD

Garden Bean Salad image

My mother gave me this crunchy bean salad recipe many years ago, and I often take it to covered-dish dinners. It looks especially attractive served in a glass bowl to show off the colorful vegetables. - Bernice McFadden, Eaton, Ohio.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12-16 servings.

Number Of Ingredients 13

Previous Next

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
2 cans (15-1/4 ounces each) lima beans
1 can (14-1/2 ounces) cut green beans
1 can (14-1/2 ounces) cut wax beans, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 large green pepper, chopped
3 celery ribs, chopped
1 jar (2 ounces)sliced pimientos, drained
1 bunch green onions, sliced
2 cups white vinegar
2 cups sugar
1/2 cup water
1 teaspoon salt

Steps:

Drain all beans; place in a large bowl. Add the green pepper, celery, pimientos and green onions; set aside. Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes. Remove from heat and immediately pour over vegetables. , Refrigerate several hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 178 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 4g fiber), Protein 4g protein.

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #salads #side-dishes #beans #refrigerator #potluck #picnic #summer #vegan #vegetarian #dietary #seasonal #inexpensive #chick-peas-garbanzos #to-go #equipment