Mixed bean summer salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 cans green beans drained1 can yellow wax beans drained1 can red kidney beans drained and rinsed1 can navy or butter beans drained and rinsed2 cups sugar1 cup vinegar1 can campbells tomato soup1/2 cup oil1/2 medium red onion diced1 bell pepper diced1 small jar pimentos drained
In small sauce pot combine tomato soup, oil, sugar, and vinegar.
Stiring well bring to a boil and cook for 2 minutes.
Allow marinade to cool.
Open and drain the 5 cans of beans and pimentos, then place in a large mixing bowl.
Chop and dice onion and peppers add to beans
After marinade has cooled pour over beans and mix well.
Refridgerate for at least 3 hours before serving.
Serving Size: makes approx. 20 1/2-cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user RUSH2GO.
Stiring well bring to a boil and cook for 2 minutes.
Allow marinade to cool.
Open and drain the 5 cans of beans and pimentos, then place in a large mixing bowl.
Chop and dice onion and peppers add to beans
After marinade has cooled pour over beans and mix well.
Refridgerate for at least 3 hours before serving.
Serving Size: makes approx. 20 1/2-cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user RUSH2GO.
Nutritional Info Amount Per Serving
- Calories: 199.4
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 364.1 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 4.7 g
- Protein: 3.7 g
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