Bean N Corn Salad Recipe

By Hester

Ingredients

• 1 can (16 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) cut green beans, drained
• 1 can (14-1/2 ounces) cut 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 canola oil
• 1/2 teaspoon ground mustard
• 1/4 teaspoon salt

Preparation

Step 1

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.