Recipe by Sharon123
A great recipe from Paula's Home Cooking, you'll like this! Great for a potluck or a picnic!
Top Review by rosslare
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!
- 425.24 g can green beans, rinsed and drained
- 425.24 g cancut yellow wax beans, rinsed and drained
- 425.24 g can kidney beans, rinsed and drained
- 425.24 g can chickpeas, rinsed and drained (or Northern beans, butter beans, or your choice)
- 1 large green bell pepper, diced
- 1 large red onion, chopped
- 113.39 g jar pimientos, diced
- 118.29 ml olive oil (or other salad oil)
- 473.18 ml thinly sliced celery
- 354.88 ml apple cider vinegar
- 473.18 ml sugar (or less to taste)
- 9.85 ml salt
- 2.46 ml fresh ground black pepper
- 304.75 g can condensed tomato soup, undiluted
Directions See How It's Made
- Place all the beans, green pepper, onion and pimentos into a large mixing bowl.
- Add the oil and celery.
- In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup.
- Bring to a boil and pour over the vegetables.
- Toss the mixture gently with 2 forks. Do this a couple times as the mixture cools.
- Cover the bowl and refrigerate at least 4 hours before serving.
- The salad will be best if kept refrigerated 24 hours before serving.
- Drain and reserve the liquid before serving; it will keep for several days.
- The reserved liquid can be poured over the leftovers.
- Add more sugar, if you like. Enjoy!