Grandma's Sweet and Tangy Bean Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery! Ingredients:
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 |
3/4 cup white vinegar |
1 cup white sugar |
1/2 cup vegetable oil |
1 teaspoon salt |
Directions:
1. Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
2. 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.
3. Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
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