BEAN N CORN SALAD

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Bean N Corn Salad image

In Maple Creek, Saskatchewan, Glenda Parsonage stirs together a colorful medley of beans, peppers, corn and other vegetables, then marinates it overnight in a tasty sweet dressing.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 14 servings.

Number Of Ingredients 14

1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1 can (11 ounces) whole kernel corn, drained
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1/2 cup chopped sweet red pepper
1/2 cup sliced ripe olives
1/2 cup sliced green onions, optional
1 cup sugar
1 cup white vinegar
2 tablespoons canola oil
1/2 teaspoon ground mustard
1/4 teaspoon salt

Steps:

  • In a large bowl, combine the first nine ingredients. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, mustard and salt; cover and shake well until sugar is dissolved. Pour over bean mixture and gently toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts :

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