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Mixed Bean Salad

Making this colorful salad a day ahead gives it time to marinate. We love its flavorful tangy-sweet dressing.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8 servings

Ingredients

  • 1/2 cup sugar
  • 1/3 cup cider vinegar
  • 1/3 cup canola oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) cut wax beans, drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 3 celery ribs, sliced
  • 1/2 medium green pepper, chopped
  • 1/4 cup chopped onion

Directions

  • In a small saucepan, combine the sugar, vinegar, oil, salt and pepper. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; cool slightly.
  • In a large salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 207 calories, 9g fat (1g saturated fat), 0 cholesterol, 546mg sodium, 27g carbohydrate (16g sugars, 5g fiber), 5g protein.

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