Time P1DT20m Yield 12 Number Of Ingredients 11 Steps:
In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.
Time 10m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Time 15m Yield 12 servings. Number Of Ingredients 10 Steps:
In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.
Time 1h15m Yield 10 Number Of Ingredients 11 Steps:
In a large salad bowl, whisk together the sugar, vinegar and oil. Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos. Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.
More about “colorful four bean salad recipes”
Time 2h20m Yield 20 Number Of Ingredients 10 Steps:
In large bowl, mix all dressing ingredients until well blended. Add salad ingredients; toss to mix. Cover and refrigerate at least 2 hours but no longer than 24 hours, stirring occasionally.
