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Garden Bean Salad

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.
12-16 ServingsPrep: 15 min. + chiliing

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.
Nutrition Facts: 1 serving (1 cup) equals 178 calories,
© Taste of Home 2013

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Garden Bean Salad (continued)

Nutrition Facts: 1 g fat (trace saturated fat), 0 cholesterol, 472 mg sodium, 40 g carbohydrate, 4 g fiber, 4 g protein.
© Taste of Home 2013