Total Time
10mins
Prep 10 mins
Cook 0 mins

This bean salad keeps for a few weeks in the refrigerator, and is very tasty. Can sizes do not have to be exact.

Ingredients Nutrition

Directions

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

Reviews

(5)
Most Helpful

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.

ChrisI June 28, 2006

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

Braunda June 19, 2006

Great recipe it did stay a long time in fridge.Thanks Linda

lin1 July 05, 2004

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