The Pioneer Woman Tasty Kitchen
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My Mother’s Bean Salad

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Level: Easy

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Description

For as long as I can remember my mom would almost always have this bean salad marinating in the fridge. We would pull it out for a snack all by itself or feature it as a worthy side dish to the main meal. The strange thing is, I never liked it as much as I do now. It’s addicting! I’m not sure if it’s the taste that I love or the fact that it’s ridiculously easy or the fact that it’s so healthy. Probably all of the above.

Ingredients

  • 1 can (14 1/2 Oz. Size) Cut Yellow Wax Beans
  • 1 package Frozen Lima Beans (12 Ounce Package)
  • 1 can Garbanzo Beans (14.5 Ounce Can)
  • 1 can Italian Flat Beans (14.5 Ounce Can)
  • 1 can Red Kidney Beans (14.5 Ounce Can)
  • ¾ cups Granulated Sugar
  • 1 teaspoon Sea Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • ½ cups Vegetable Oil
  • ⅔ cups White Wine Vinegar
  • 1 whole Red Onion, Thinly Sliced
  • 1 whole Red Bell Pepper, Seeded And Diced

Preparation

Rinse and drain beans.

Whisk together sugar, salt, pepper, oil and vinegar in a very large bowl—I recommend a very large bowl with a cover. Add rinsed and drained beans, onions and red bell pepper and toss gently until everything is coated with the dressing.

Chill in the refrigerator about 4-6 hours.

Enjoy alone or as a side!

One Comment

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kkd555 on 3.31.2012

My mother also makes great bean salad. What delish memories of summer. The dressing makes all the difference in the world and your mom’s looks very similar to mine. (lots of sugar and vinegar) thanks for the post will be adding a few extra beans this summer thanks to your recipe idea.

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