Sweet and Sour Bean Salad

By lsheath

Ingredients

• •1 can 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, sliced and separated into rings
• •1 (4-ounce) jar pimentos, diced
• •1/3 cup salad oil
• •2 cups thinly sliced celery
• •1 cup cider vinegar
• •1 1/2 C Splenda
• •1 1/2 t salt
• •1/2 teaspoon freshly ground black pepper
• •1 can tomato soup, undiluted

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

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.
**** I reduced the oil and sugar and vinegar from the original recipe because it just makes way too much and I subbed Splenda for real sugar.