Bean N Corn Salad Recipe

Bean N Corn Salad Recipe photo by Taste of Home

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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.

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Bean N Corn Salad Recipe

Prep: 15 min. + marinating

Yield: 14 Servings

15 15

Ingredients

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

Directions

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. Yield: 14 servings.

Originally published as Bean N Corn Salad in Quick Cooking September/October 2001, p39