Grandma's Sweet and Tangy Bean Salad
Description
This crunchy bean salad is tossed with celery, green peppers, and cucumbers and coated with a vinegar-based dressing for a perfect picnic salad.
Ingredients
•
1 (15 ounce) can green beans, drained
•
1 (15 ounce) can kidney beans, drained
•
1 (14 1/2 ounce) can wax beans, drained
•
1 (15 1/4 ounce) can corn kernels, drained
•
1 (8 ounce) can sweet peas, drained
•
1 cup chopped celery
•
1 cup chopped onion
•
1 cup diced cucumber
•
1 cup chopped green bell pepper
•
3/4 cup white vinegar
•
1 cup white sugar
•
1/2 cup vegetable oil
•
1 teaspoon salt
Directions
1
Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
2
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.
3
Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.