Sweet and Sour Bean Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A great recipe from Paula's Home Cooking, you'll like this! Great for a potluck or a picnic! Ingredients:
1 (15 ounce) can green beans, rinsed and drained |
1 (15 ounce) can cut yellow wax beans, rinsed and drained |
1 (15 ounce) can kidney beans, rinsed and drained |
1 (15 ounce) can chickpeas, rinsed and drained (or northern beans, butter beans, or your choice) |
1 large green bell pepper, diced |
1 large red onion, chopped |
1 (4 ounce) jar pimientos, diced |
1/2 cup olive oil (or other salad oil) |
2 cups thinly sliced celery |
1 1/2 cups apple cider vinegar |
2 cups sugar (or less to taste) |
2 teaspoons salt |
1/2 teaspoon fresh ground black pepper |
1 (10 3/4 ounce) can condensed tomato soup, undiluted |
Directions:
1. Place all the beans, green pepper, onion and pimentos into a large mixing bowl.
2. Add the oil and celery.
3. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup.
4. Bring to a boil and pour over the vegetables.
5. Toss the mixture gently with 2 forks. Do this a couple times as the mixture cools.
6. Cover the bowl and refrigerate at least 4 hours before serving.
7. The salad will be best if kept refrigerated 24 hours before serving.
8. Drain and reserve the liquid before serving; it will keep for several days.
9. The reserved liquid can be poured over the leftovers.
10. Add more sugar, if you like. Enjoy!
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