Sweet Sour Four Bean Salad Recipes

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SWEET AND SOUR BEAN SALAD



Sweet and Sour Bean Salad image

Provided by Food Network

Categories     side-dish

Time P1DT25m

Yield 6 to 8 servings

Number Of Ingredients 14

1 can green beans, rinsed and drained
1 can cut yellow wax beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can butter beans, rinsed and drained
1 large green bell pepper, diced
1 large red onion, sliced and separated into rings
1 (4-ounce) jar pimentos, diced
1/2 cup salad oil
2 cups thinly sliced celery
1 1/2 cups cider vinegar
2 cups sugar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 can tomato soup, undiluted

Steps:

  • 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.

MOM'S SWEET AND SOUR BEAN SALAD



Mom's Sweet and Sour Bean Salad image

Make and share this Mom's Sweet and Sour Bean Salad recipe from Food.com.

Provided by mmm29

Categories     Greens

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10

15 ounces cut green beans
15 ounces cut yellow beans
16 ounces kidney beans
1 small green pepper, chopped
1 small onion, chopped
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup vinegar
1/2 cup salad oil

Steps:

  • Mix ingredients and chill.

SWEET N SOUR BEANS



Sweet N Sour Beans image

This recipe is popular on both sides of the border. It came from a friend in Alaska, then traveled with me to old Mexico, where I lived for 5 years, and is now a potluck favorite in my Arkansas community. It's easy to keep the beans warm and serve from a slow cooker. -Barbara Short, Mena, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 3h20m

Yield 20 servings (1/2 cup each).

Number Of Ingredients 12

8 bacon strips, diced
2 medium onions, halved and thinly sliced
1 cup packed brown sugar
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 can (28 ounces) baked beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) lima beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil. , In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.

Nutrition Facts : Fat 6 g fat (2 g saturated fat), Cholesterol 9 mg cholesterol, Sodium 529 mg sodium, Carbohydrate 33 g carbohydrate, Fiber 6 g fiber, Protein 7 g protein.

SWEET-SOUR VEGETABLE SALAD



Sweet-Sour Vegetable Salad image

Field editor Lucille Terry of Frankfort, Kentucky quickly assembles this marinated medley using canned veggies. "It's excellent for potlucks, accompanied by yeast rolls, corn bread muffins or Parmesan cheese squares," Lucille suggests.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 24 servings.

Number Of Ingredients 18

2 cups sugar
1-1/2 cups cider vinegar
1 cup canola oil
2 teaspoons salt
2 teaspoons white pepper
2 cans (15-1/4 ounces each) small peas, drained
3 cans (7 ounces each) white or shoepeg corn, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans, drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 can (8 ounces) sliced water chestnuts, drained
2 cups thinly sliced celery
1 cup chopped onion
1 cup chopped sweet red pepper
1 cup chopped green pepper
1 jar (7 ounces) diced pimientos, drained

Steps:

  • For dressing, combine the sugar, vinegar, oil, salt and pepper in a large saucepan. Bring to a boil. Remove from the heat; cool. , In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Cover and chill for 8 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 219 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 494mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 4g fiber), Protein 4g protein.

SWEET AND SOUR KIDNEY BEAN SALAD



Sweet and Sour Kidney Bean Salad image

If you use canned kidney beans for this salad recipe, that makes it even easier to put together for an unexpected summer potluck. From the New Americana Cookbook.

Provided by COOKGIRl

Categories     Beans

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 12

6 cups kidney beans, cooked and drained (or 2 cups dried kidney beans, soaked and cooked)
4 tablespoons ketchup
3 tablespoons freshly squeezed orange juice
3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 teaspoons lemon juice
1 tablespoon dry mustard
3 tablespoons brown sugar
2 garlic cloves, minced
1 cup sweet onion, diced (Vidalia, Hermiston reds, Walla Walla)
1/2 tablespoon black pepper
3 tablespoons fresh parsley, minced

Steps:

  • Place the cooked kidney beans in a large non-reactive bowl.
  • In a smaller bowl, mix together the remaining ingredeints and toss with the kidney beans.
  • Refrigerate at least 3 hours to allow to marinate. Best eaten within 24 hours.

Nutrition Facts : Calories 250.2, Fat 6.7, SaturatedFat 0.9, Sodium 656, Carbohydrate 38.6, Fiber 8.9, Sugar 11.7, Protein 10.9

SWEET & SOUR FOUR-BEAN SALAD



Sweet & Sour Four-Bean Salad image

This bean salad recipe is a favorite in my family. It may be served chilled or at room temperature, so it works very well for outdoor entertaining. A great side for barbecue ribs, chicken or pork chops!

Provided by Mary Beth Cauthen

Categories     Other Salads

Time 30m

Number Of Ingredients 12

1/2 c vegetable oil
1 1/2 c apple cider vinegar
1 can(s) campbell's tomato soup, undiluted
1 can(s) italian green beans, drained
1 can(s) yellow wax beans, drained
1 can(s) red kidney beans, drained
1 can(s) butterbeans, drained
1 small jar diced pimentos
4 stick celery, chopped
1/2 - 1 medium purple onion, chopped
salt & pepper to taste
1 c sugar

Steps:

  • 1. Whisk together vinegar, sugar, salt and pepper in medium sauce pan. Add soup and bring to a boil. Remove from heat.
  • 2. Toss drained beans, chopped vegetables and pimentos in a large bowl with the vegetable oil. Pour hot liquid over all. Toss and chill. Marinate at least 4 hours to overnight. Serve chilled or at room temperature.

FOUR-BEAN SALAD



Four-Bean Salad image

"MY MOTHER gave me this recipe. It was actually a three-bean salad, but I added the garbanzo beans (which are also know as chick peas). It goes over big at potlucks because it's not too sweet and not too sour. Be careful to get the vinegar and sugar mixture just right-no guessing on the amounts!"

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1/4 cup julienned green pepper
8 green onions, sliced
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup canola oil
1/2 teaspoon salt

Steps:

  • In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 4g fiber), Protein 5g protein.

SWEET-AND-SOUR SALAD



Sweet-and-Sour Salad image

Here's a tasty twist to pasta salad that my family really enjoys. The sweet-and-sour dressing is irresistible.-Sheryl Christian, Watertown, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

8 ounces elbow macaroni or mostaccioli
1 medium green or sweet red pepper, coarsely chopped
1/2 medium cucumber, sliced
1 small onion, coarsely chopped
1 cup cider vinegar
3/4 cup sugar
1 tablespoon dried parsley flakes
1-1/2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain and rinse with cold water. Place in a bowl; add pepper, cucumber and onion. In a jar with tight-fitting lid, combine remaining ingredients; shake until sugar is dissolved. Pour over salad; toss. Chill.

Nutrition Facts :

SWEET AND SOUR BEAN SALAD



Sweet and Sour Bean Salad image

Make and share this Sweet and Sour Bean Salad recipe from Food.com.

Provided by Sharon123

Categories     Salad Dressings

Time 25m

Yield 6-8

Number Of Ingredients 14

1 (15 ounce) can green beans, rinsed and drained
1 (15 ounce) can cut yellow wax beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can chickpeas, rinsed and drained (or Northern beans, butter beans, or your choice)
1 large green bell pepper, diced
1 large red onion, chopped
1 (4 ounce) jar pimientos, diced
1/2 cup olive oil (or other salad oil)
2 cups thinly sliced celery
1 1/2 cups apple cider vinegar
2 cups sugar (or less to taste)
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 (10 3/4 ounce) can condensed tomato soup, undiluted

Steps:

  • Place all the beans, green pepper, onion and pimentos into 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 gently with 2 forks. Do this a couple times as the mixture cools.
  • Cover the bowl and refrigerate at least 4 hours before serving.
  • The salad will be best if kept refrigerated 24 hours before serving.
  • Drain and reserve the liquid before serving; it will keep for several days.
  • The reserved liquid can be poured over the leftovers.
  • Add more sugar, if you like. Enjoy!

Nutrition Facts : Calories 672.1, Fat 19.9, SaturatedFat 2.9, Sodium 1520, Carbohydrate 116.3, Fiber 13.4, Sugar 76.2, Protein 11.5

GRANDMA'S SWEET AND TANGY BEAN SALAD



Grandma's Sweet and Tangy Bean Salad image

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!

Provided by ChristinaAB

Categories     Salad     Beans     Three Bean Salad Recipes

Time 2h20m

Yield 10

Number Of Ingredients 13

1 (15 ounce) can green beans, drained
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can corn kernels, drained
1 (8 ounce) can sweet peas, drained
1 cup chopped celery
1 cup chopped onion
1 cup diced cucumber
1 cup chopped green bell pepper
¾ cup white vinegar
1 cup white sugar
½ cup vegetable oil
1 teaspoon salt

Steps:

  • Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
  • 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.
  • Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g

FOUR BEAN SALAD



Four Bean Salad image

This is the best bean salad my father in-law ever ate.

Provided by Kathleen White

Categories     Salad     Beans     Three Bean Salad Recipes

Time 1h15m

Yield 10

Number Of Ingredients 11

1 cup white sugar
1 cup white wine vinegar
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, chopped
6 stalks celery, chopped
1 (15 ounce) can green beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (4 ounce) jar pimentos

Steps:

  • In a large salad bowl, whisk together the sugar, vinegar and oil.
  • Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
  • Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

Nutrition Facts : Calories 204.4 calories, Carbohydrate 41.5 g, Fat 2 g, Fiber 7.6 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 462.3 mg, Sugar 22.2 g

SWEET N SOUR BEAN SALAD



Sweet N Sour Bean Salad image

Make and share this Sweet N Sour Bean Salad recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 15m

Yield 12 serving(s)

Number Of Ingredients 12

1 (14 ounce) can green beans, rinsed and drained (or 3/4 lb. fresh in season- trim and steam to tender crisp)
1/2 cup sliced celery
1/2 cup sliced purple onion
1 (15 1/2 ounce) can dark red kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup cider vinegar
1/2 cup unsweetened apple juice
3 tablespoons sugar
2 tablespoons prepared mustard (we like dijon)
1 tablespoon cornstarch
1/4 teaspoon pepper
celery leaves (optional)

Steps:

  • Combine green beans and next 4 ingredients in a large bowl, toss gently and set aside.
  • Combine vinegar and next 5 ingredients in a small nonaluminum saucepan, place over medium heat, and cook 5 minutes or until thickened, stirring constantly.
  • Pour over bean mixture, toss gently to coat.
  • Cover and chill 8 hours.
  • Garnish with a celery leaf, if desired.

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