Three Bean Salad with Corn
Description
Mix together a variety of canned vegetables and beans with a homemade vinaigrette dressing for an easy 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 1/4 ounce) can whole kernel corn, drained
•
1 (4 1/2 ounce) can sliced mushrooms, drained
•
1 onion, chopped
•
1 green bell pepper, cubed
•
1/2 cup cider vinegar
•
1/2 cup white sugar
•
1/4 cup vegetable oil
•
1/2 teaspoon ground black pepper
•
1/4 teaspoon salt
•
1/4 teaspoon dried basil
•
1/4 teaspoon dried oregano
•
1/4 cup white sugar, or more to taste
Directions
1
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.
2
Chill in refrigerator for 8 hours or overnight.
3
Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.