Garden Bean Salad
A vibrant, crunchy bean salad bursting with fresh flavors and a tangy vinegar dressing. Perfect for picnics, potlucks, or healthy side dishes, it combines an array of colorful beans and crisp vegetables, offering a satisfying and nutritious option for any gathering or family meal.
Ingredients
- 16 oz. can cut green beans, drained ⓘ
- 16 oz. can lima beans, drained
- 16 oz. can kidney beans, drained ⓘ
- 16 oz. can wax beans, drained ⓘ
- 16 oz. can garbanzo beans, drained ⓘ
- 1 green pepper, chopped
- 3 stalks celery, chopped ⓘ
- 1 bunch green onions, chopped
- 2 oz. jar sliced pimientos, drained ⓘ
- 2 c. vinegar ⓘ
- 2 c. sugar ⓘ
- 1/2 c. water ⓘ
- 1 tsp. salt ⓘ
Instructions
- In a large bowl, mix the drained green beans, lima beans, kidney beans, wax beans, garbanzo beans, chopped green pepper, chopped celery, chopped green onions, and drained sliced pimientos.
- In a saucepan, combine the vinegar, sugar, water, and salt; bring to a boil and cook for 5 minutes.
- Immediately pour the hot vinegar mixture over the vegetables and beans in the bowl.
- Stir gently to combine, then cover and refrigerate overnight before serving.
Nutrition & Diet Analysis (per serving)
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).