Vinegar and Oil Bean Salad

“This is another old time recipe--one I make for the holidays too. All my family raves and it gets made regularly every year. This is one of those raves.”
READY IN:
10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (14 1/2 ounce) can cut green beans
  • 1 (14 1/2 ounce) can yellow wax beans
  • 1 (15 1/2 ounce) can dark red kidney beans
  • 1 medium onion (chopped)
  • Dressing
  • 12 teaspoon pepper
  • 1 teaspoon salt
  • 34 cup sugar
  • 12 cup vinegar
  • 12 cup salad oil

Directions

  1. Empty liquid off beans and rinse the beans; add onion and mix.
  2. Dressing: In a small pan, put all dressing ingredients and bring to a boil.
  3. Cool before pouring over bean mixture.
  4. Cover and refrigerate till good and cold.
  5. This salad is better after 24 hours, so if you want to make it a day or so before you need it, it will be delicious.

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