Three Bean Salad with Corn

Three Bean Salad with Corn

2 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    8 h 15 m
appagey
Recipe by  appagey

“Makes a lot but always goes fast! Plus it is cheap to make!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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.

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Reviews (2)

Rate This Recipe
happyschmoopies
4

happyschmoopies

This salad was very colorful and had a lot of texture. It was good, but, not great for us. I think it needed to have more dressing and for our taste needed a little more tang. I didn't add the additional 1/4 cup of sugar and it still seemed a little sweet for my family. If you like a sweeter salad - you would probably enjoy this recipe.

kilrbuni
0

kilrbuni

I have made this a few times. Use any canned beans you want. I left out the mushrooms and the extra sugar isn't necessary. It's delicious every time and super easy!!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 291 cal
  • 15%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 50.4 g
  • 16%
  • Protein
  • 7.2 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 713 mg
  • 29%

Based on a 2,000 calorie diet

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Mediterranean Three Bean Salad

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