Total Time
Prep 15 mins
Cook 0 mins

This salad keeps in the refrigerator for at least a week or two. Note to World Tour participants - I believe the ingredients used in this recipe are typical for the Canada region.

Ingredients Nutrition


  1. Combine marinade ingredients.
  2. Stir.
  3. Add the remaining ingredients to the mixture and chill overnight.


Most Helpful

This has always been a big hit for dinner get-togethers. I usually make this for Easter. My family loves it. I usually add a little extra vinegar.

bobchile January 27, 2003

Wow, this was really great! I didn't chill overnight, but long enough. I used a half a can of the kidney beans. This was so good homemade! Will make again. Simple and delicious, what more can you ask for in a dish?

Kikimony January 24, 2003

WOW PanNan what a wonderful dinner you brought into my table last night. My whole family loved it, and they told me to thank you for a wonderful dinner and that they demand that I make it again very soon. Now for the Bean Salad, I added red onion instead of white, some green onions, and a can of chick peas. YUM! I refrigerated it for 4 hours instead of over night (made the same day for dinner) and it was nice and chilled. Not overly sweet at all. I have left overs and I can't wait to have with tonight''s dinner. With this bean salad I also made your "Recipe #39618" and your "Recipe #318025" can everyone say COMFORT FOOD? Loved it, thank you so much :) Made for Fall PAC 09

daisygrl64 September 11, 2009

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