Bean Salad Recipe

A bean salad recipe made with four different kinds of beans: green, yellow, kidney and butter beans. It is covered in a vinegar and sugar brine. Serve for brunch or as a picnic food.

Remember having bean salad when you went out to dinner at a supper club or a dinner buffet? It was always on the salad bar, next to the cottage cheese and lettuce.

I also remember having this at many meals during the summer. It was made with fresh cooked green and yellow beans from the garden.

If your nostalgic for a bit of the past, try this colorful cold salad for a trip down memory lane.

Make this one to two days in advance to allow the flavors to have time to develop.

This is a good all-American salad recipe to bring to a potluck brunch or family gathering. It also makes a good picnic food as it will keep well for a long time.

View more vegetable recipes like this bean salad recipe.

Bean Salad Recipe

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Prep Time: 30 minutes

Make this recipe a day or two ahead.

Ingredient List:

2 cups canned green beans
2 cups canned yellow beans
2 cups canned kidney beans
2 cups canned butter beans
1/2 cup chopped celery
1/4 cup chopped onions
1/4 cup chopped red or green peppers
1/3 cup white sugar
1/2 cup vinegar
1/3 cup vegetable oil
1 teaspoon celery seed

Kitchen Equipment Needed

Large Mixing Bowl
Medium Sauce Pan

Instructions:
Step 1: Drain all of the cans of beans and add them to a large mixing bowl.

Step 2: Chop the celery, onion, and pepper. Stir into the beans.

Step 3: In a medium saucepan, add the sugar, vinegar, vegetable oil and celery seed. Bring this to a boil.

Step 4: Pour the liquid over the vegetables.

Step 5: Cover and let stand 24 to 48 hours. Chill leftovers.

Serves 12.

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