Three Bean Salad with Corn recipe
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Ingredients
- 1 (15 ounce) can kidney beans, drained 1 (15 ounce) can wax beans, drained 1 (15 ounce) can cut green beans, drained 1 (15 ounce) can garbanzo beans, drained 1 (15.25 ounce) can whole kernel corn, drained 1 (4.5 ounce) can sliced mushrooms, drained 1 onion, chopped 1 green bell pepper, cubed ½ cup cider vinegar ½ cup white sugar ¼ cup vegetable oil ½ teaspoon ground black pepper ¼ teaspoon salt ¼ teaspoon dried basil ¼ teaspoon dried oregano ¼ cup white sugar, or more to taste
Nutrition Info
- 291.2 caloriescarbohydrate: 50.4 gcholesterol: : -fat: 8 gfiber: 7.7 gprotein: 7.2 gsaturatedFat: 1.2 gservingSize: -sodium: 713.2 mgsugar: 22.5 gtransFat: : -unsaturatedFat: : -
Directions Three Bean Salad with Corn
Directions
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Mix kidney beans, wax beans, green beans, garbanzo beans, corn, mushrooms, onion, green bell pepper, cider vinegar, 1/2 cup sugar, vegetable oil, black pepper, salt, basil, and oregano in a large bowl.
Chill in refrigerator for 8 hours or overnight.
Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.