Print Options

Back to Bean N Corn Salad >

Include these items:

Select reviews >

Taste of Home Logo

Bean N Corn Salad

 Bean N Corn Salad
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.
14 ServingsPrep: 15 min. + marinating

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.