Spanish Vegetable Salad

By Cathie davidson

Grammy

Ingredients

• 1 can Kidney beans, 16 oz, drained
• 1 can garbanzo beans, 16 oz, drained
• 1 can whole kernel corn, 16 oz, drained
• 2 small green onion, cut into rings
• 1/4 cup vegetable oil
• 1/4 cup olive oil
• 1/3 cup seasoned vinegar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• pepper, to taste

Preparation

Step 1

Rinse the beans under cold water, drain well. Drain corn and combine with beans. Add green onion. Combine the oils, vinegar and spices, whisk together and add to bean mixture toss to combine.