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

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.

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GARDEN BEAN SALAD

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.

*** Explore more Garden Bean Salad Recipes »

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...

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