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Bean N Corn Salad

By: Glenda Parsonage

"In Maple Creek, Saskatchewan, Glenda Parsonage stirs together a colorful medley of beans, peppers, corn and other vegetables, then marinates it overnight in a tasty sweet dressing."

Rate/Review | Read Reviews (5)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 14 servings

Ingredients

1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (11 ounce) can 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
1 cup sugar
1 cup white vinegar
2 tablespoons vegetable oil
1/2 teaspoon ground mustard
1/4 teaspoon salt

Directions

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; shake until sugar is dissolved. Pour over bean mixture and gently stir to coat. Cover and refrigerate overnight. Serve with a slotted spoon.