Published Jun 1st
Prep 20m Cook 10m Additional 4h Ready In 4h 30m
Servings 8 servings Calories 323.6

This is a great marinated green bean salad for a hot summer day. Lots of fresh veggie options to switch around.

Recipe Ingredients

  • ¼ cup water
  • 15 ounces frozen French-cut green beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 stalks celery, chopped
  • 1 medium green bell pepper, chopped
  • 1 medium onion, chopped
  • 1 cup Distilled Vinegar
  • ¾ cup white sugar
  • ½ cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Cooking Directions

  1. 1 Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water.
  2. 2 Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
  3. 3 Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.

Nutrition Facts

  • Calories 323.6
  • Carbohydrate 45.3 g
  • Fat 14.2 g
  • Fiber 7.3 g
  • Protein 6.1 g
  • Saturated Fat 2 g
  • Sodium 750.4 mg
  • Sugar 24.2 g

Chef's Notes

Cook green beans 1/2 to 2/3 of the cooking time directed on the individual package instructions, with as much water as instructed; You can substitute 1/2 white sugar and 1/2 Splenda(R) for the 3/4 cup white sugar.


  1. Don't get French cut green beans. Get just Cut Green Beans. French Cut are slivered green beans - at least where I live it is.

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