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
1medium onion, chopped
4 stalks celery, chopped
1 green pepper, diced
1 1/2teaspoons salt
1/4teaspoon black pepper
1/2cup vegetable oil
1/2cup water
1cup vinegar
1 1/2cups 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

Nutritional Info *per serving

  • Glycemic Load 6
  • Calories 160
  • Fat 4g
  • Saturated Fat 0g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg
  • Sodium 570mg
  • Potassium 110mg
  • Carbohydrate 28
  • Fiber 4g
  • Sugars 15g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 45%
  • Calcium 4%
  • Iron 6%