![](https://cdn.statically.io/img/www.allrecipes.com/thmb/-DWfPHpCOiwY3WqTj25jyRlERxg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/957359-fabef20d98e6488fa43ef2eccb2d22db.jpg)
Ingredients
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1 (15 ounce) can green beans, drained
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1 (15 ounce) can kidney beans, drained
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1 (14.5 ounce) can wax beans, drained
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1 (15.25 ounce) can corn kernels, drained
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1 (8 ounce) can sweet peas, drained
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1 cup chopped celery
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1 cup chopped onion
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1 cup diced cucumber
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1 cup chopped green bell pepper
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¾ cup white vinegar
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1 cup white sugar
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½ cup vegetable oil
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1 teaspoon salt
Directions
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Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
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Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
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Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
Nutrition Facts (per serving)
273 | Calories |
12g | Fat |
40g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 273 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 2g | 8% |
Sodium 672mg | 29% |
Total Carbohydrate 40g | 15% |
Dietary Fiber 5g | 19% |
Total Sugars 24g | |
Protein 5g | 9% |
Vitamin C 17mg | 19% |
Calcium 42mg | 3% |
Iron 1mg | 8% |
Potassium 192mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.