Are you planning a backyard barbecue or picnic? This recipe is great for a crowd!

Recipe Source: Food Hero

Number of servings:  12

Time for preparation (including preparation and cooking): 10 minutes


1/4 cup vinegar

1/4 cup sugar

2 tablespoons oil

1/4 teaspoon each salt and pepper (optional)

6 cups canned beans, about 4 cans (15 ounces each) drained and rinsed (try a mixture – green beans, wax beans, kidney beans, garbanzo beans)

2 cups of your favorite chopped vegetables (try a mixture of red onion, carrot, celery, bell pepper)


  • In a large bowl, combine vinegar, sugar and oil. Mix well. Add salt and pepper, if desired.
  • Add beans and vegetables and gently stir to coat. Cover and refrigerate until ready to serve. For more flavor, make a day ahead.
  • Refrigerate leftovers within 2 hours.

Note:  Add a little tangy flavor by throwing in some pickled vegetables like pepperoncinis, beets, or cauliflower.

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