Marinated Bean Salad

  • Yield 8 servings

I got this recipe for bean salad from my aunt many years ago. It's been ideal for family get-togethers, church suppers and other special meals.


1 (15-ounce) can English peas, drained
1 (11-ounce) can white shoepeg corn, drained
1 (15-ounce) can French-style green beans, drained
1 (2-ounce) jar pimentos, chopped and drained
1 medium onion, chopped
4 stalks celery, chopped
1 green pepper, diced
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup vegetable oil
1/2 cup water
1 cup vinegar
1 1/2 cups sugar


  1. Combine canned and fresh vegetables in a medium-size bowl.
  2. In another bowl, combine marinade ingredients and heat in microwave until sugar is dissolved. Allow marinade to cool, then pour over vegetables.
  3. Refrigerate salad for 24 hours and drain off marinade before serving. This salad keeps in refrigerator for about one week.

Tips From Our Test Kitchen: Substitute fresh garden vegetables for canned vegetables.

—Alice Pouncey, Decatur, MS



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