6 1/2 cups

How to Make It

Step 1

Rinse and drain first 3 ingredients.

Step 2

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.

Ratings & Reviews

Sweet Bean Salad

June 27, 2016
I am SO GLAD I found this recipe!  I had a copy of it from Southern Living and somehow I lost it in a recent move.  It's super easy with the canned beans, and it's a great salad to take to potlucks, barbecues, etc. because it can be served at room temperature or chilled.  Always a crowd pleaser as well as a good staple to have in the fridge on hot summer days for lunch or a side for dinner.  I use vegetable oil instead of the sunflower oil and it's fine.