Printable | Taste of Home

Bean N Corn Salad

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) 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 vegetable oil
1/2 teaspoon ground mustard

Printed from tasteofhome.com Sep 6, 2008

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Bean N Corn Salad cont.

1/4 teaspoon salt

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.