Ingredients
10
10 servings
- •1 (15 ounce) can green beans, drained
- •1 (15 ounce) can kidney beans, drained
- •1 (14.5 ounce) can wax beans, drained
- •1 (15.25 ounce) can corn kernels, drained
- •1 (8 ounce) can sweet peas, drained
- •1 cup chopped celery
- •1 cup chopped onion
- •1 cup diced cucumber
- •1 cup chopped green bell pepper
- •¾ cup white vinegar
- •1 cup white sugar
- •½ cup vegetable oil
- •1 teaspoon salt
Instructions
- Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
- Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
- Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
Nutritional Facts
Per 10 servings
- Calories: 273
- Carbohydrate: 40g
- Fat: 12g
- Fiber: 5g
- Protein: 5g
- Sugar: 24g
Related Recipes
Three Bean Salad with Corn
Best Bean Salad
Four Bean Salad
Green Bean Salad
Make-Ahead Summer Bean Salad
No-Sugar Three Bean Salad
Old-Fashioned Three Bean Salad
Bean Salad
Sweet Pepper Balsamic Bean Salad
Traditional Three Bean Salad
Bob's Bean Salad
