Bean Salad

Name: Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can red kidney beans; 1 can cut green beans; 1 can wax beans; 1 can pinto beans; 1 large onion, peeled and sliced thin; 1 large green pepper, seeded and sliced; 1/2 c. sugar; 3 tsp. salt; 1 tsp. pepper; 1/2 c. cider vinegar; 1/2 c. olive oil or corn oil

Eats Now Editorial Team · 817 kcal · Salads

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Bean Salad – a delicious recipe with red kidney beans, green beans, wax beans, pinto beans, onion, green pepper. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 can red kidney beans
1 can cut green beans
1 can wax beans
1 can pinto beans
1 large onion, peeled and sliced thin
1 large green pepper, seeded and sliced
1/2 c. sugar
3 tsp. salt
1 tsp. pepper
1/2 c. cider vinegar
1/2 c. olive oil or corn oil

1
Drain beans and combine all other ingredients. Chill overnight. Salad is better after 2 or 3 days. Keep refrigerated.

817

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can red kidney beans, 1 can cut green beans, 1 can wax beans, 1 can pinto beans, and more.

Yes, Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
817 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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