Garden Bean Salad Recipe

Garden Bean Salad Recipe photo by Taste of Home

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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.

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Garden Bean Salad Recipe

Prep: 15 min. + chiliing

Yield: 12-16 Servings

15 15

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

Directions

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. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 cup) equals 178 calories, 1 g fat (trace saturated fat), 0 cholesterol, 472 mg sodium, 40 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Garden Bean Salad in Taste of Home February/March 1993, p39