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Sweet-Sour Bean Salad
Sweet-Sour Bean Salad is a colorful and refreshing side dish popular in mid-20th century American cooking, particularly for potlucks, picnics, and backyard gatherings. This salad combines a variety of canned beans with crisp vegetables, all marinated overnight in a tangy-sweet vinaigrette made from sugar, vinegar, and oil. The contrast of flavors, sweet, sour, and savory, makes it a vibrant addition to summer tables and a reliable make-ahead option. The use of pimentos or bell peppers adds not only flavor but also extra visual appeal. Its simplicity, shelf-stable ingredients, and long marinating time made it a favorite for hosts looking for a dish that improves with time and travels well.
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Prep Time 15 minutes
Cook Time 0 minutes
Marinating time 8 hours
Total Time 8 hours 15 minutes
Course Side Dish
Cuisine American
Servings 10
Calories 210 kcal

Ingredients
  

Salad Base:

  • 1 can green beans (cut)
  • 1 can yellow wax beans (cut)
  • 1 can kidney beans (drained)
  • 1 can can chopped celery
  • 1 green bell pepper (small, chopped)
  • 1 onion (small, chopped)

Sauce:

  • ¾ cup sugar
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup vinegar
  • ½ cup Wesson oil (or other neutral oil)

Optional:

  • 2 tbsp chopped pimentos (for color)

Instructions
 

Step 1: Prepare Vegetables

  • Drain the canned beans. Chop celery, bell pepper, and onion into small pieces.

Step 2: Mix Salad Base

  • Combine the green beans, yellow beans, kidney beans, celery, green pepper, and onion in a large mixing bowl.

Step 3: Make Sauce

  • In a small saucepan, whisk together sugar, salt, pepper, vinegar, and oil until sugar is dissolved. Remove from heat and let cool slightly.

Step 4: Combine and Marinate

  • Pour sauce over the bean mixture. Add pimentos if using. Mix thoroughly to coat evenly.

Step 5: Chill Overnight

  • Cover and refrigerate overnight to allow flavors to blend. Toss before serving.

Tips

  • Add sliced pimentos as suggested to boost color and presentation.
  • Rinse canned beans to reduce sodium before mixing.
  • Substitute apple cider vinegar for a fruitier flavor.
  • Use red onion for added color and a slightly sweeter bite.
  • Add chickpeas or wax beans to make it a “four-bean” salad.
  • For less sweetness, reduce sugar to ½ cup.
  • For oil-free version, omit oil and increase vinegar slightly.
  • Add fresh herbs (parsley, dill) just before serving for brightness.
  • Serve well-chilled for best texture and flavor.
  • Use frozen beans (thawed and blanched) if you prefer lower sodium.

Nutrition

Calories: 210kcalCarbohydrates: 22gProtein: 4gFat: 11gSaturated Fat: 1.5gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 2.5gSodium: 340mgPotassium: 290mgFiber: 5gSugar: 12gVitamin A: 180IUVitamin C: 18mgCalcium: 35mgIron: 2mg
Keyword make-ahead, marinated salad, no-cook, picnic salad, potluck, three bean salad, vinegar dressing, vintage recipe
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