Garden Bean Salad Recipe

5 6 6
Garden Bean Salad Recipe
Garden Bean Salad Recipe photo by Taste of Home
Publisher Photo

Garden Bean Salad Recipe

Read Reviews
5 6 6
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + chiliing
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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.
Originally published as Garden Bean Salad in Taste of Home February/March 1993, p39

Nutritional Facts

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

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

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Reviews forGarden Bean Salad

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butterfly3gayle User ID: 3267063 2795
Reviewed Sep. 27, 2013

"best recipe yet!"

MY REVIEW
kshea User ID: 2698812 2276
Reviewed Jul. 26, 2012

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

MY REVIEW
kshea User ID: 2698812 2078
Reviewed Jun. 24, 2012

"Very good, my go to bean salad."

MY REVIEW
photosafemom User ID: 6022910 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."

MY REVIEW
maratha User ID: 3821544 2076
Reviewed Jun. 1, 2010

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

MY REVIEW
ports23703 User ID: 2514431 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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