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Sweet and Sour Bean Salad

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 can drained green beans
  • 1 can cut and drained yellow wax beans
  • 1 can rinsed and drained kidney beans
  • 1 can drained butter beans
  • 1 large cut up green pepper
  • 1 (4 oz) jar cut up pimentos
  • 1 large sliced and separated into rings red onion
  • 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 pepper
  • 1 can undiluted tomato soup


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.