Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sweet and Sour Bean Salad Recipe
    Lost? Site Map

    Sweet and Sour Bean Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Sharon123's Note:

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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


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

    Browse Our Top Salad Dressings Recipes

    Ratings & Reviews:

    • on November 09, 2010


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 15, 2006


      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:)

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sweet and Sour Bean Salad

    Serving Size: 1 (3476 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 672.0
    Calories from Fat 178
    Total Fat 19.8 g
    Saturated Fat 2.8 g
    Cholesterol 0.0 mg
    Sodium 1520.0 mg
    Total Carbohydrate 116.3 g
    Dietary Fiber 13.3 g
    Sugars 76.1 g
    Protein 11.5 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes