Time 25m Yield 24 servings. Number Of Ingredients 18 Steps:
For dressing, combine the sugar, vinegar, oil, salt and pepper in a large saucepan. Bring to a boil. Remove from the heat; cool. , In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Cover and chill for 8 hours. Serve with a slotted spoon.
Time 2h20m Yield 10 Number Of Ingredients 13 Steps:
Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl. Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool. Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
Time 20m Yield 10 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the first six ingredients. In a small bowl, whisk the dressing ingredients; pour over bean mixture and toss to coat. , Cover and refrigerate for at least 1 hour. Stir before serving. Serve with a slotted spoon.
Time 27m Yield 6 Number Of Ingredients 8 Steps:
Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until well-browned. Add onion and cook until translucent. Stir in flour and cook 2 minutes more. Pour vinegar and 3/4 cup of the reserved green bean liquid into the pan. Add sugar, salt, and pepper, and stir to combine. Bring to a boil, reduce to a simmer, and stir in the green beans. Continue cooking at a low simmer until beans are hot.
Time 10m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Mix ingredients and chill.
Time P1DT25m Yield 6 to 8 servings Number Of Ingredients 14 Steps:
Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.
More about “sweet sour bean salad recipes”
Time 3h10m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Place the cooked kidney beans in a large non-reactive bowl. In a smaller bowl, mix together the remaining ingredeints and toss with the kidney beans. Refrigerate at least 3 hours to allow to marinate. Best eaten within 24 hours.
