Italian Bean Salad Recipe

Name: Italian Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can cut green beans; 1 can cut yellow wax beans; 1 can kidney beans; 1 can garbanzo beans; 2 c. chopped celery; 1/2 c. chopped onion; 1 jar pimiento, chopped; 1 tsp. salt; pepper to taste; 2/3 c. oil; 1 1/3 c. red wine vinegar; 1 c. sugar; 1 clove garlic, minced; 1/2 c. chopped green pepper

Servings: persons

1 can cut green beans
1 can cut yellow wax beans
1 can kidney beans
1 can garbanzo beans
2 c. chopped celery
1/2 c. chopped onion
1 jar pimiento, chopped
1 tsp. salt
pepper to taste
2/3 c. oil
1 1/3 c. red wine vinegar
1 c. sugar
1 clove garlic, minced
1/2 c. chopped green pepper

1
Open all cans of beans; drain thoroughly in a colander.
2
In a large mixing bowl, add remaining vegetables.
3
In a saucepan, combine sugar and vinegar; bring to a boil.
4
Stir until sugar is dissolved.
5
Add oil, salt and pepper.
6
Add drained beans to chopped vegetables; cover with hot marinade.
7
Let cool at room temperature for several hours, then refrigerate until ready to use, at least 24 hours.
8
Yields approximately 2 1/2 quarts.

1054

kcal

Calories

Fat

144

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

You need 14 ingredients. The key ingredients include: 1 can cut green beans, 1 can cut yellow wax beans, 1 can kidney beans, 1 can garbanzo beans, and more.

Yes, Italian 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.

Italian Bean Salad

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