This flavorful bean salad is perfect for a cookout, family reunion, potluck supper, or summer gathering. Use the suggested beans or add your own favorite varieties.
Ingredients:
- 2/3 cup granulated sugar
- 1 scant teaspoon celery salt
- 1/2 extra-virgin olive oil
- 1/2 red wine vinegar
- 1/2 cup tarragon vinegar, or substitute cider vinegar
- 1 (15 to 16 ounces) can garbanzo beans, drained and rinsed
- 2 (15 to 16 ounces) cans green beans, drained
- 1 (15 to 16 ounces) can yellow wax beans, drained, or 1 1/2 cups cooked and drained baby lima beans
- 1 (15 to 16 ounces) can red kidney beans or small red beans, drained and rinsed
- 1 small jar pimientos, drained, about 2 tablespoons
- 1/2 medium red onion, halved and thinly sliced
Preparation:
Combine sugar, celery salt, olive oil and vinegars in a saucepan; bring to a boil. Reduce heat and simmer for 30 seconds. Combine drained beans in a large bowl; add pimiento and sliced onion. Toss to blend ingredients. Pour
dressing over beans and let marinate in the refrigerator for 2 to 4 hours.
Serves 8 to 10.
Serves 8 to 10.
More Bean Salad Recipes
Green Bean Salad with Hard Cooked Eggs
Sweet and Sour Bean Salad
Marinated Three Bean Salad
Green Bean Salad Recipe
Three Bean Salad
Bean and Bacon Salad
Green Bean Salad
Black Bean Salad
Green Bean Salad II
Corn & Bean Salad
Turkey & Kidney Bean Salad
Green Beans
Bean Salads
Green Bean Casseroles
Salad Recipes & Dressings
Slow Cooker Recipes | Casseroles | Main Recipe Index
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