Ingredients Jump to Instructions ↓

  1. 1 can green beans , rinsed and drained

  2. 1 can cut yellow wax beans, rinsed and drained

  3. 1 can kidney beans , rinsed and drained

  4. 1 can butter beans, rinsed and drained

  5. 1 large green bell pepper , diced

  6. 1 large red onion, sliced and separated into rings

  7. 1 (4-ounce) jar pimentos, diced

  8. 1/2 cup salad oil

  9. 2 cups thinly sliced celery

  10. 1 1/2 cups cider vinegar

  11. 2 cups sugar

  12. 2 teaspoons salt

  13. 1/2 teaspoon freshly ground black pepper

  14. 1 can tomato soup, undiluted

Instructions Jump to Ingredients ↑

  1. Place all the beans, green pepper , onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan , combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.


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