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–+ servings
Garden Bean Salad
Garden Bean Salad is a colorful, tangy, and refreshing marinated salad made with a medley of beans and crisp vegetables. It's ideal for large gatherings and potlucks due to its make-ahead convenience and ability to serve a crowd. This sweet-and-sour salad is known for its vibrant blend of textures—soft beans contrasted with crunchy celery and pepper, and is often enjoyed chilled for maximum flavor. The zesty dressing adds a punch that balances the earthiness of the beans and the sweetness of the sugar, making it a timeless classic.
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Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 6 hours
Total Time 6 hours 25 minutes
Course Salad
Cuisine American
Servings 16
Calories 165 kcal

Ingredients
  

  • 14½ oz cut green beans (1 can, drained)
  • 30 oz lima beans (2 cans drained)
  • 15 oz kidney beans (1 can, drained)
  • 14½ oz wax beans (1 can, drained)
  • 15 oz garbanzo beans (1 can chickpeas, drained)
  • 1 green pepper (large, chopped)
  • 3 celery stalks (chopped)
  • 2 oz pimentos (sliced, drained)
  • 1 bunch green onions (sliced)

Dressing:

  • 2 cups vinegar
  • 2 cups sugar
  • ½ cup water
  • 1 tsp salt

Instructions
 

Step 1: Prepare Beans and Vegetables

  • Drain all canned beans.
  • Place beans in a large mixing bowl.
  • Add chopped green pepper, celery, pimentos, and sliced green onions. Set aside.

Step 2: Make Dressing

  • Combine vinegar, sugar, water, and salt in a saucepan.
  • Bring to a boil and cook for 5 minutes.
  • Remove from heat immediately.

Step 3: Combine and Chill

  • Pour hot dressing over the bean and vegetable mixture.
  • Mix gently to combine.
  • Refrigerate for several hours or overnight for best flavor.

Tips

  • Chill overnight for best flavor development
  • Rinse canned beans well to reduce sodium
  • Substitute red onion for green onion for sharper flavor
  • Add fresh parsley for color and freshness
  • Reduce sugar slightly for a more tangy profile
  • Serve as a cold side at BBQs or picnics
  • Keeps well refrigerated for up to 4 days
  • Stir gently before serving to redistribute dressing
  • Add extra celery for more crunch

Nutrition

Calories: 165kcalCarbohydrates: 27gProtein: 6gFat: 1.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.4gSodium: 420mgPotassium: 420mgFiber: 6gSugar: 10gVitamin A: 1150IUVitamin C: 18mgCalcium: 55mgIron: 2.1mg
Keyword bean salad, make-ahead, picnic food, potluck classic, summer side dish, vinegar dressing, vintage recipe
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