BEAN SALAD MEDLEY

Bean Salad Medley image

Forget to plan a dish for the neighborhood potluck? Heather Molzan of Edmonton, Alberta offers a speedy solution from the pantry that's sure to be a crowd-pleaser. "Additional veggies give traditional bean salad an extra boost of flavor," she notes. "It tastes just as good when made a day or two ahead of time."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 24 servings.

Number Of Ingredients 13

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
2 jars (4-1/2 ounces each) whole mushrooms, drained
1 medium green pepper, julienned
1 medium onion, chopped
3/4 cup canola oil
3/4 cup white vinegar
3/4 cup sugar
1 teaspoon pepper
3/4 teaspoon salt

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients. , Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 173 calories, Fat 7g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 285mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges