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Hearty Bean Salad

I discovered this salad years ago when I was a teenager in a 4-H club. After I was married, I used the recipe as a base and added different beans and water chestnuts for more crunch. The dressing is most important, getting the right balance between the sweet and the sour.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    10 servings

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-1/2 ounces) cut wax beans, drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 small sweet red pepper, chopped
  • DRESSING:
  • 2/3 cup sugar
  • 1/2 cup cider vinegar
  • 1 small onion, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a large bowl, combine the first six ingredients. In a small bowl, whisk the dressing ingredients; pour over bean mixture and toss to coat.
  • Cover and refrigerate for at least 1 hour. Stir before serving. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 156 calories, 0 fat (0 saturated fat), 0 cholesterol, 665mg sodium, 33g carbohydrate (18g sugars, 5g fiber), 5g protein.

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