Nutrition Facts

  • One serving:
  • One 1/2-cup serving
  • Calories:
  • 173
  • Fat:
  • 7 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 285 mg
  • Carbohydrate:
  • 26 g
  • Fiber:
  • 0 g
  • Protein:
  • 3 g




Bean Salad Medley

Quick Cooking - try a FREE ISSUE today!

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."

SERVINGS: 24

CATEGORY: Side Dish

METHOD:

TIME: Prep/Total Time: 20 min.

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) 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 vegetable oil
  • 3/4 cup white vinegar
  • 3/4 cup sugar
  • 1 teaspoon pepper
  • 3/4 teaspoon salt

Directions:

In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients; mix well.
    Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon. Yield: 24 servings.


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