Sweet & Sour Four-Bean Salad

This is one of my mom’s recipes, and I always looked forward to family gatherings when she served it. Amish cooks (and Mom and I) use a pint jar of home-canned green and wax beans for each can in the recipe. A great way to get your veggies—and it keeps several days in the fridge.

1/3 cup canola or salad oil
1 tsp. each salt and celery seed
Black pepper to taste
2/3 cup white vinegar
¾ cup sugar
1 onion, chopped
1 red or green bell pepper, diced
1 15-oz. can yellow wax beans
1 15-oz. can green beans
1 15-oz. can red kidney beans
1 15-oz. can garbanzo beans
1 15-oz. can whole kernel corn (optional)

In a large bowl, mix the oil, seasonings, vinegar and sugar. Add the onion and bell pepper. Drain the canned vegetables and stir into the dressing, coating well. Refrigerate, stirring after several hours. Best made the day ahead.

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