Grandma's Sweet and Tangy Bean Salad
I’ve never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!
INGRIDIENT
DIRECTION
Step: 1
Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
Step: 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.
Step: 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.
NUTRITION FACT
Per Serving: 273 calories; protein 4.6g; carbohydrates 40.4g; fat 11.7g; sodium 672.2mg.
