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Categories:
green beans beans kidney beans butter beans green bell pepper red onion pimentos salad oil celery cider vinegar sugar salt freshly ground black pepper tomato soup
Viewed: 37 - Published at: 2 years agoIngredients
- 1 can green beans, rinsed and drained
- 1 can cut yellow wax beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can butter beans, rinsed and drained
- 1 large green bell pepper, diced
- 1 large red onion, sliced and separated into rings
- 1 (4-ounce) jar pimentos, diced
- 1/2 cup salad oil
- 2 cups thinly sliced celery
- 1 1/2 cups cider vinegar
- 2 cups sugar
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 can tomato soup, undiluted
Method
- Place all the beans, green pepper, onion and pimentos in a large mixing bowl.
- Add the oil and celery.
- In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup.
- Bring to a boil and pour over the vegetables.
- Toss the mixture lightly with 2 forks.
- Do this several times as the mixture cools.
- Cover the bowl and refrigerate at least 4 hours before serving.
- The salad will be better if kept chilled 24 hours before serving.
- Drain and reserve liquid before serving; it will keep for several days.
- The reserved liquid can be poured over the leftovers.
- Add more sugar, if desired.
