Another Bean Salad

"A sweet, tangy bean salad."
 
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Ingredients:
11
Serves:
10
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ingredients

  • 1 cup sugar (if you prefer a less sweet bean salad, reduce this amount to 3 tablespoons and add more to taste)
  • 12 teaspoon salt
  • 1 cup white, cider, or champagne vinegar (and 1/4 tsp balsamic, to taste)
  • 1 (16 ) can green beans, drained
  • 1 (16 ) can yellow beans, drained
  • 1 (16 ) can lima beans, drained (optional)
  • 1 (16 ) can garbanzo beans, drained
  • 16 ounces red kidney beans, drained
  • 1 green pepper, slivered (or red/yellow/orange bell pepper or a combination)
  • 4 celery, sliced (or fennel)
  • 3 medium onions, sliced thin
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directions

  • Combine sugar, salt vinegar in pan, bring to boil for 1 min.
  • Let cool.
  • Toss all other ingredients together and pour the vinegar mixture over them.
  • Marinate for 24 hrs in refrigerator, stirring occasionally.

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Reviews

  1. What a hit! Everyone was wary about my making bean salad but this was terrific. Had too much marinade but used it on green salad and another success. Definately needed the overnight to soften the celery but well worth it. Took me about ten minutes to make enough to serve ten. Excellent :)
     
  2. I got this recipe from my grandmother and it is wonderful. You can cut back on the sugar a little if you want it a little less sweet. I'm not a huge fan of lima beans or wax beans, but this recipe makes them yummy. A definite favorite of mine.
     
  3. Wonderful salad. I had so much marinade I put in a can of drained corn. It's amazing how good such a simple blending of ingredients can be. Good by itself or in a lettuce salad with avocado.
     
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<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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