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Garden Bean Salad Recipe

Garden Bean Salad Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Garden Bean Salad

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butterfly3gayle 2795
Reviewed Sep. 27, 2013

"best recipe yet!"

kshea 2276
Reviewed Jul. 26, 2012

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

kshea 2078
Reviewed Jun. 24, 2012

"Very good, my go to bean salad."

photosafemom 1269
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."

maratha 2076
Reviewed Jun. 1, 2010

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

ports23703 2135
Reviewed May. 8, 2010

"Our family always made the 3 bean salad with italian dressing. This one replaced it. It is sweet and crunchy and yummy!!!"

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