Bean Salad Recipe

Name: Bean Salad
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Sugar; 3/4 cups Cider Vinegar; 1 Tablespoon Water; 1/2 cups Salad Oil; 1/2 teaspoons Freshly Ground Black Pepper; 1 teaspoon Salt; 1/4 teaspoons Cayenne Pepper, Or To Taste; 1/4 teaspoons Garlic Salt; 1 can 14.5-oz. Black Beans; 1 can 14.5-oz. Black-eyed Peas; 1 can 14.5-oz. Pinto Beans; 1-1/2 cup Corn, Canned Or Cooked Fresh; 1 jar 4-oz. Diced Pimento, Drained; 1 cup Diced Sweet Or Red Onion; 1 cup Diced Celery; 1 cup Chopped Green Pepper; 4 whole Jalapeno Peppers

Servings: persons

1 cup Sugar
3/4 cups Cider Vinegar
1 Tablespoon Water
1/2 cups Salad Oil
1/2 teaspoons Freshly Ground Black Pepper
1 teaspoon Salt
1/4 teaspoons Cayenne Pepper, Or To Taste
1/4 teaspoons Garlic Salt
1 can 14.5-oz. Black Beans
1 can 14.5-oz. Black-eyed Peas
1 can 14.5-oz. Pinto Beans
1-1/2 cup Corn, Canned Or Cooked Fresh
1 jar 4-oz. Diced Pimento, Drained
1 cup Diced Sweet Or Red Onion
1 cup Diced Celery
1 cup Chopped Green Pepper
4 whole Jalapeno Peppers

1
Bring the sugar and vinegar to a boil in a small saucepan. Then add the next 6 ingredients (water through garlic salt).
2
Drain and rinse the beans, black-eyes peas, pinto beans, and corn. Put into a large bowl. Add the remaining ingredients, and pour the sugar mixture over all. Cover and refrigerate at least 2 hours before serving.
3
Before serving, drain the dressing or just scoop out the amount you want into a bowl. Serve the dressing for a salad, if desired. This recipe keeps well and can be made several days ahead.
4
Cook's Note: When cleaning jalapeno peppers, wear disposable gloves and keep hands away from your face.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 cup Sugar, 3/4 cups Cider Vinegar, 1 Tablespoon Water, 1/2 cups Salad Oil, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean Salad

How did you like this recipe?

Frequently Asked Questions