Bean Salad

Name: Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can green beans; 1 can English peas; 2 stalks celery; 1 bell pepper; 1 onion, chopped; 1 small can pimiento; 1 c. sugar; 1 c. vinegar; 1/2 c. Crisco oil; 1 tsp. salt; 1 tsp. paprika; 1/2 c. water; 1 can kidney beans

Eats Now Editorial Team · 776 kcal · Salads

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Bean Salad – a delicious recipe with green beans, peas, stalks celery, bell pepper, onion, pimiento. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 can green beans
1 can English peas
2 stalks celery
1 bell pepper
1 onion, chopped
1 small can pimiento
1 c. sugar
1 c. vinegar
1/2 c. Crisco oil
1 tsp. salt
1 tsp. paprika
1/2 c. water
1 can kidney beans

1
Drain off juice of beans and peas; set aside.
2
Add celery, pepper, onion and pimiento to beans and peas.
3
Mix sugar, vinegar, oil, salt, paprika and water with juice of beans and peas.
4
Pour liquid mixture over vegetables; let set overnight.
5
Drain off liquid before serving.

776

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 13 ingredients. The key ingredients include: 1 can green beans, 1 can English peas, 2 stalks celery, 1 bell pepper, 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
776 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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