KIDNEY BEAN AND CORN SALAD

Kidney Bean and Corn Salad image

Provided by Julie Bs Hive

Categories Beans

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

1 (15 1/2 ounce) can red kidney beans
1 (8 ounce) can whole kernel corn
1 (15 1/2 ounce) can cut green beans
1/3 cup vegetable oil
1 tablespoon Worcestershire sauce
2 tablespoons vinegar
1 teaspoon dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon curry powder
2 tablespoons finely chopped green peppers
2 tablespoons thinly sliced green onions

Steps:

Drain canned beans and set aside.
Make dressing by combining on oil, Worcestershire, vinegar, mustard, salt and curry powder.
Shake vigorously in a covered jar or blend well.
Add green pepper and onion to dressing and set aside.
Arrange beans in a shallow bowl and pour dressing over top.
Cover; refrigerate no less than 1 hour to allow flavors to blend.

Nutrition Facts : Calories 376.7, Fat 19.4, SaturatedFat 2.5, Sodium 814, Carbohydrate 42.4, Fiber 11.6, Sugar 3.5, Protein 12.5