Garden Bean Salad
Submitted by Delilah
A colorful five-bean salad with green beans, lima beans, kidney beans, wax beans, and chickpeas tossed in a tangy sweet vinegar dressing with green pepper, celery, and green onions. Best made overnight.
YIELD
16 servingsPREP
15 minCOOK
15 minREADY
This is the kind of bean salad that shows up at every potluck, church supper, and backyard barbecue for a reason: it feeds a crowd, costs next to nothing, and actually tastes better the longer it sits.
Five different beans get tossed with chopped green pepper, celery, pimiento, and sliced green onions, then drenched in a hot sweet-and-sour dressing of vinegar, sugar, and water.
The beans soak up that tangy-sweet brine overnight in the fridge, and by the next day every bite is bright and full of snap.
It serves 16, so bring the big bowl.
Pro Tips
- Drain all the canned beans thoroughly so the dressing doesn’t get diluted
- Pour the hot dressing over the beans while it’s still boiling. The heat helps the beans absorb the flavor
- This keeps well in the fridge for up to 5 days, so it’s a great make-ahead side
- Serve chilled or at room temperature alongside grilled meats or fried chicken
Ingredients
Directions
Drain all cans of beans; place in a large bowl.
Add green pepper, celery, pimiento and green onions; set aside.
Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes.
Remove from heat and immediately pour over vegetables.
Refrigerate several hours or overnight.
Comments
I have made this recipe for years!!! It is my family's favorite bean salad!!!