Garden Bean Salad Recipe
Garden Bean Salad Recipe photo by Taste of Home

Garden Bean Salad Recipe

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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.
TOTAL TIME: Prep: 15 min. + chiliing
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. + chiliing
MAKES: 12-16 servings


  • 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

Nutritional Facts

1 cup: 178 calories, 1g fat (trace saturated fat), 0mg cholesterol, 472mg sodium, 40g carbohydrate (26g sugars, 4g fiber), 4g protein


  1. 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.
  2. Refrigerate several hours or overnight. Serve with a slotted spoon. Yield: 12-16 servings.
Originally published as Garden Bean Salad in Taste of Home February/March 1993, p39

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Reviewed Sep. 27, 2013

"best recipe yet!"

Reviewed Jul. 26, 2012

"I make this every summer. We love it."

Reviewed Jun. 24, 2012

"Very good, my go to bean salad."

Reviewed Jun. 3, 2011

"I've made this recipe for many potlucks and large parties. It's always a hit. Boiling the dressing helps the flavors to really blend in nicely."

Reviewed Jun. 1, 2010

"we make this a lot during the summer. We use Splenda instead of sugar."

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