Four Bean Salad

"This bean salad keeps for a few weeks in the refrigerator, and is very tasty. Can sizes do not have to be exact."
 
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Ready In:
10mins
Ingredients:
12
Serves:
20-24
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ingredients

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directions

  • Put green beans and juice in a large bowl.
  • Add drained yellow, lima and kidney beans.
  • Slice onion rings about 1/4" thick.
  • Add along with celery and pimiento.
  • In another bowl combine sugar, mustard and salt.
  • Stir together well.
  • Add vinegar and oil.
  • Stir until dissolved (will take a few minutes).
  • Pour over bean mixture.
  • Cover and store in refrigerator.
  • Let stand at least 24 hours before serving.
  • Keeps for weeks.
  • Dish up with a slotted spoon.

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Reviews

  1. This is easy and very tasty, I used Spanish onion as it has such a great crunch and taste too. I put in those little corn cobs too, and a little less sugar to the mix.
     
  2. I did not change not one thing with the recipe. My Brother loved this salad. With the weather being so very hot this cool and refreshing treat is just what he needs at the end of a long hot hot day. Thank You for helping me fix something good for my brother. Hugs
     
  3. Great recipe it did stay a long time in fridge.Thanks Linda
     
  4. Excellent, tasty salad. I made it for a barbeque & everyone enjoyed it. Instead of dry mustard, I used the liquid mustard. Have made it twice since.
     
  5. This salad is great. I like it because it keeps for so long. I will make this one again.I think it tastes better the longer it is marinated.
     
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Tweaks

  1. Excellent, tasty salad. I made it for a barbeque & everyone enjoyed it. Instead of dry mustard, I used the liquid mustard. Have made it twice since.
     

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