Sweet and Sour Bean Salad
Posted: October 1st, 2012, 12:13 pm
1 can cut 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, cut in half lengthwise and sliced horizontally
1 (4-oz.) jar diced pimentos
1/2 cup canola oil
2 cups thinly sliced celery
1-1/2 cups cider vinegar
2 cups Splenda
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 can tomato soup, undiluted
Place all 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 toil and pour over the vegetables. Toss the mixture lightly. 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 for 24 hours before serving. Before serving, drain and reserve the liquid; it will keep for several days and used again to pour over the leftover salad.
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, cut in half lengthwise and sliced horizontally
1 (4-oz.) jar diced pimentos
1/2 cup canola oil
2 cups thinly sliced celery
1-1/2 cups cider vinegar
2 cups Splenda
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 can tomato soup, undiluted
Place all 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 toil and pour over the vegetables. Toss the mixture lightly. 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 for 24 hours before serving. Before serving, drain and reserve the liquid; it will keep for several days and used again to pour over the leftover salad.