Sweet and sour bean salad
Indulge in the delightful blend of sweet and sour flavors with this vibrant bean salad. Tangy balsamic vinegar paired with sweet honey creates a tantalizing taste sensation.
Ingredients:
- 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
Instructions:
- Combine all the beans, green pepper, onion, and pimentos in a large bowl. Drizzle with oil and add celery. In a pot, mix together vinegar, sugar, salt, pepper, and tomato soup. Heat until boiling and then pour over the vegetables. Gently mix with two forks, repeating this process as the mixture cools. Cover the bowl and place in the refrigerator for a minimum of 4 hours before serving. For best results, let the salad chill for 24 hours before serving. Before serving, drain and keep the liquid separately; it can be stored for a few days. The reserved liquid can be used for leftovers. Adjust sugar to taste, if needed.
Summary:
- Calories: 3931 kcal
- Fat: 116 g
- Protein: 75 g
- Carbs: 665 g
- Potassium: 6707 mg
- Magnesium: 560 mg