Grandma Sweet and Tangy Bean Salad
I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!
Ingredients
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1 (15 ounce) can green beans, drained
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1 (15 ounce) can kidney beans, drained
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1 (14.5 ounce) can wax beans, drained
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1 (15.25 ounce) can corn kernels, drained
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1 (8 ounce) can sweet peas, drained
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1 cup chopped celery
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1 cup chopped onion
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1 cup diced cucumber
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1 cup chopped green bell pepper
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¾ cup white vinegar
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1 cup white sugar
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½ cup vegetable oil
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1 teaspoon salt
Description
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Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
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Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
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Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
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