Living 2 Eat |

Dear Ben,

The “Crew” will be here soon so I wanted to get this mailed before they arrive.

I LOVE Bean Salad, but in all these years have never found a recipe that was as good as I knew it could be.  Today was the day!  After experimenting and tasting it, I thought you would love it too.  My Mother and Grandmother would definitely approve!!!  It is super easy but perfect!!!  I have had three helpings and still want more!!!  Hope you will enjoy it!

Love,

Burma

Burma’s Four Bean Salad

2 15- ounce cans green beans, rinsed and drained

2 15-ounce cans yellow wax beans, rinsed and drained

1 15-ounce can kidney beans, rinsed and drained

2 15-ounce cans large white butter beans, rinsed and drained

1 medium red onion, diced in chunky sized pieces

1 large green bell pepper, diced

1 4-ounce jar pimentos, diced but not drained

1-3/4 cups thinly sliced celery

1/2 cup vegetable oil

1-1/2 cups red wine vinegar (or cider vinegar)

1-1/2 cups sugar

2 teaspoons salt

1/2 teaspoon ground pepper

1 can Campbell’s Tomato soup

Place the beans, red onion, green pepper, pimentos, celery, and oil in a large mixing bowl. 

In a medium saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup with a whisk.  Bring to a boil while stirring. 

Pour over the vegetables.  Toss the mixture lightly.  Toss several times as your salad cools.  Cover and chill for around 4-5 hours.  It is best if chilled overnight.  

This is a perfect dish to make ahead of time and it will keep for several days.  Drain the reserved liquid prior to serving.  (The extra liquid can be used later!) 

Yum Yum Yum!!!