Recipe by ChristinaAB
"I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!"
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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
chopped green bell pepper
Hubby loved this, I didn't boil the dressing (did'nt see the boiling part of instructions)just put the dressing together in a jar and shook it up.
This recipe is wonderful! You can add and subtract probably any or all of the vegetables as long as you follow the dressing recipe exactly. I think the secret to its wonderful flavor is bringing it to a boil. Also the flavors really need to marry overnight. Thanks for sharing.
I have made this recipe numerous times and it is always a hit. I tend to marinade overnight and then pour it in the strainer to drain the extra fluid. I have gotten creative with ingredients adding apples , pineapple with the juice instead of the sugar radishes or whatever I have.
This recipe doesn't sound like it would be so delicious but it IS. My friend made it for a BBQ and I haven't been able to stop making it ever sense. Substitute Chickpeas for the wax beans. We used tortilla chips to dip.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Sweet and Tangy Bean Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 105
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