Sweet and Sour Bean Salad Recipe by Paula Deen

Level: Easy

Time: 20 MINUTES

0 ratings


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


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

Sweet and Sour Bean Salad


Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club                   At the Southern Table with Paula Deen