Total Time
Prep 15 mins
Cook 10 mins

A great recipe from Paula's Home Cooking, you'll like this! Great for a potluck or a picnic!

Ingredients Nutrition


  1. Place all the beans, green pepper, onion and pimentos into a large mixing bowl.
  2. Add the oil and celery.
  3. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup.
  4. Bring to a boil and pour over the vegetables.
  5. Toss the mixture gently with 2 forks. Do this a couple times as the mixture cools.
  6. Cover the bowl and refrigerate at least 4 hours before serving.
  7. The salad will be best if kept refrigerated 24 hours before serving.
  8. Drain and reserve the liquid before serving; it will keep for several days.
  9. The reserved liquid can be poured over the leftovers.
  10. Add more sugar, if you like. Enjoy!
Most Helpful

5 5

FANTASTIC! I used dried beans, 1/3 of the readily cooked measure (about 1/3 cup each), soaked all together 24 hrs and cooked in pressure cooker for 6 minutes. I also adjusted for personal tastes, reducing sugar and vinegar both to 1 cup. Also, I used a package of dried tomato soup rather than a can, since it is more readily available around here. To compensate I added 1/2 cup of water, but it was too watery and will next time not add any water at all and see how it goes.
Regardless of all adjustments, just wanted to make clear that this is THE BEST BEAN SALAD EVER just as it is!

5 5

These only get better with chilling time, I had to make some amount adjustments to suit our tastes, and I omitted the celery and pimientos. I have never added in tomato soup to a bean recipe, but it worked great, thanks for sharing hon!...Kitten:)