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beanie bean salad

(4 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is the best darn salad and it lasts forever in the refrigerator.It has just the right amount of sweet and tang to it. This recipe was given to me by my friend Ann Magyar of Michigan and was posted in my third cookbook "Kitchen Chatter" page 13,in 2010. It has been a longtime recipe of many of us..

(4 ratings)
yield 8 -12
prep time 10 Min
cook time 5 Min
method Refrigerate/Freeze

Ingredients For beanie bean salad

  • VEGGIES:
  • 15 oz
    can cut green beans, drained
  • 15 oz
    can yellow cut wax beans, drained
  • 16 oz
    can red kidney beans, drained and rinsed
  • 14 oz
    can lima beans, drained and rinsed
  • 15 oz
    can garbanzo beans, drained and rinsed
  • 1 c
    celery diced
  • 1 md
    green bell pepper, diced
  • 1 md
    sweet onion, diced
  • DRESSING:
  • 1/4 c
    white vinegar or apple cider vinegar
  • 1 1/2 c
    granulated sugar-more or less to taste
  • 1/4 c
    vegetable oil only
  • 1 tsp
    salt
  • 1/2 tsp
    each pepper and paprika

How To Make beanie bean salad

  • 1
    After draining liquid from all the beans. Put them in a large bowl; mix in the green pepper, onion and celery. Set aside.
  • 2
    Combine dressing ingredients in a small saucepan and cook over medium heat and stir until sugar disolves..add salt and pepper..set pan aside to cool for 10 minutes.
  • 3
    Pour dressing mixture over vegetables. Stir gently to coat all the veggies..Cover and refrigerate overnight . This will stay crunchy in the refrigerator for 2 or more weeks and gets better each day.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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