Sweet Bean Salad

Southern Living
6 1/2 cups


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1 (19-ounce) can cannellini beans
1 (15 1/2-ounce) can kidney beans
1 (14 1/2-ounce) can French-cut green beans
1/2 cup sunflower oil
1/2 cup white vinegar
1/3 to 1/2 cup sugar
4 teaspoons dried basil
1 teaspoon dry mustard
1/2 teaspoon salt
1 (16-ounce) can vegetarian baked beans, undrained
1 small onion, chopped


Rinse and drain first 3 ingredients.

Cook oil and next 5 ingredients in a large saucepan over low heat 5 minutes or until sugar dissolves; stir in drained beans, vegetarian baked beans, and onion. Serve warm or chilled.

Created date

July 2001