Publisher Photo
Publisher Photo
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."
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
24 servings
TOTAL 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) 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

Directions

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. Yield: 24 servings.
Originally published as Bean Salad Medley in Quick Cooking September/October 1998, p15

Nutritional Facts

1/2 cup: 173 calories, 7g fat (0 saturated fat), 1mg cholesterol, 285mg sodium, 26g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

  • 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
  1. In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients.
  2. Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon. Yield: 24 servings.
Originally published as Bean Salad Medley in Quick Cooking September/October 1998, p15

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