SWEET AND SOUR BEAN SALAD
Provided by Food Network
Categories side-dish
Time P1DT25m
Yield 6 to 8 servings
Number Of Ingredients 14
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
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
Steps:
- Mix ingredients and chill.
SWEET N SOUR BEANS
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
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
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
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
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
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
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
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
"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
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
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
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
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
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
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
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
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
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
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
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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