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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.
  • Total Time
    Prep: 15 min. + chiliing
  • Makes
    12-16 servings

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

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Reviews

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Average Rating:
  • butterfly3gayle
    Sep 27, 2013

    best recipe yet!

  • kshea
    Jul 26, 2012

    I make this every summer. We love it.

  • kshea
    Jun 24, 2012

    Very good, my go to bean salad.

  • photosafemom
    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
    Jun 1, 2010

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

  • ports23703
    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!!!