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Three Bean Salad with Corn
Three Bean Salad with Corn
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Prep Time:
15 minutes
Total Time:
495 minutes
Toss canned veggies and beans in tangy vinaigrette for a perfect picnic salad.
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
  • 0.5 cup cider vinegar
  • 0.25 cup vegetable oil
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon salt
  • 0.25 teaspoon dried basil
  • 0.25 teaspoon dried oregano
  • 0.25 cup white sugar, or more to taste
Instructions:
  • Combine kidney beans, wax beans, green beans, garbanzo beans, corn, mushrooms, onion, green bell pepper, cider vinegar, sugar, vegetable oil, black pepper, salt, basil, and oregano in a large bowl.
  • Refrigerate for 8 hours or overnight to enhance flavors and texture.
  • Mix in 1/4 cup sugar until well combined with the bean salad. Adjust sweetness as desired to enhance the harmony of flavors.

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