Mixed Bean Salad Recipe

5 6 7
Mixed Bean Salad Recipe
Mixed Bean Salad Recipe photo by Taste of Home
Publisher Photo

Mixed Bean Salad Recipe

Read Reviews
5 6 7
Publisher Photo
Making this colorful salad a day ahead gives it time to marinate. We love its flavorful tangy-sweet dressing.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1/2 cup sugar
  • 1/3 cup cider vinegar
  • 1/3 cup vegetable oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) cut wax beans, drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 3 celery ribs, sliced
  • 1/2 medium green pepper, chopped
  • 1/4 cup chopped onion

Directions

In a small saucepan, combine the sugar, vinegar, oil, salt and pepper. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; cool slightly.
In a large salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 8 servings.
Originally published as Mixed Bean Salad in Taste of Home December/January 2008, p34

Nutritional Facts

3/4 cup: 207 calories, 9g fat (1g saturated fat), 0 cholesterol, 546mg sodium, 27g carbohydrate (16g sugars, 5g fiber), 5g protein.

  • 1/2 cup sugar
  • 1/3 cup cider vinegar
  • 1/3 cup vegetable oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) cut wax beans, drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 3 celery ribs, sliced
  • 1/2 medium green pepper, chopped
  • 1/4 cup chopped onion
  1. In a small saucepan, combine the sugar, vinegar, oil, salt and pepper. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; cool slightly.
  2. In a large salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 8 servings.
Originally published as Mixed Bean Salad in Taste of Home December/January 2008, p34

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Reviews forMixed Bean Salad

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pmtgrt User ID: 4039583 245010
Reviewed Mar. 6, 2016

"Have been looking for a recipe to copy one my grocery store, Dierbergs, made that I loved. This is it!!!"

MY REVIEW
jmkasprak User ID: 2880256 226793
Reviewed May. 23, 2015

"Hubby didn't think he would like this, but was pleasantly surprised that he did! I cut the sugar in half and it was still delicious. We both agreed that it could use a little more punch somehow, maybe from a fresh herb or a different vinegar."

MY REVIEW
bjh4 User ID: 5530155 120009
Reviewed Feb. 26, 2013

"This was great! For a change, use some chick peas and perhaps 1/2 red & 1/2 white kidney beans. Dressing does not overwhelm - which is great."

MY REVIEW
jfurnas User ID: 6417766 149386
Reviewed Apr. 10, 2012

"Very quick and easy too make. I made it for a salad luncheon and everyone thought it was wonderful."

MY REVIEW
trancebaby User ID: 3079175 67550
Reviewed Feb. 20, 2012

"This salad is way better than the ready-made (canned) 3-bean salads (from various brands) that you can buy in the store. Do yourself and your family a favor, go ahead and make this instead of buying a pre-made one. This serves more people, and tastes better, too."

MY REVIEW
BrendainPa User ID: 861741 67549
Reviewed Jul. 21, 2011

"Even though I don't care for canned vegetables, this was very good. The celery adds a nice crunch, and you can add in other fresh vegetables if you like--zucchini, pepper, cucumbers. If I make it again, I would cut the oil in half to cut some of the fat from an otherwise healthy salad. If you like "pickled" dishes, you'll like this!"

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