- 1 (15 ounce) can green beans, drained
- 1 (15 ounce) can kidney beans, drained
- 1 (14.5 ounce) can wax beans, drained
- 1 (15.25 ounce) can corn kernels, drained
- 1 (8 ounce) can sweet peas, drained
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup diced cucumber
- 1 cup chopped green bell pepper
- 3/4 cup white vinegar
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 teaspoon salt
- Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
- Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
- Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
03/30/2018
recipepes.com
Grandma's Sweet and Tangy Bean Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
