Tuesday, May 4, 2010

Bean and Corn Salad

If you come to visit me tomorrow, This is what I will be offering you.  I made this bowl full for an R.S. activity tonight and very little was eaten.  I hope it wasn't because the ladies found it yucky, I'm sure it was because most had eaten dinner and other things were probably more tempting to taste.  I happen to like it but have only made it once before.  No one would eat it in my family except my husband and I.  Also it makes a ton.

I got this recipe from my Mother in law.  I never cared for bean salad before I tasted this version.  I like the fresh vegetables in it and would try fresh green beans if I had any.  The onions are from my garden of course and as such are a little more strong.  I leave out some of the sugar, I don't care for it too sweet.    I also tossed in some garbanzo beans for fun.  The dressing also makes it's own ton and half would be enough probably.  I added a little extra other ingredients and still had soup at the bottom of the bowl. 

I like this salad, the vinegar is probably what does this for me.  I suppose it is just if you like this sort of thing whether you would enjoy it also.  Drop on by and have a sample.  I'll never be able to eat it all that is for sure.

Bean & Corn Salad

1 16 can each of
   Kidney beans
   Green beans
   Yellow wax beans
2 stalks celery, chopped
1 med. green pepper, chopped
1 med. red pepper, chopped
1/2 cup olives
1/2 cup green onions, chopped


1 cup sugar
1 cup white vinegar
2 Tbsp. olive oil
1/2 teas. dry mustard
1/4 teas. salt

Combine all Salad ingredients in large bowl.  Mix dressing ingredients in small bowl.  Toss salad and dressing together.  Refrigerate before serving.

1 comment:

Tammy said...

I don't eat any of the ingredients in this salad but if I would have gone to the activity last night I think I would have tried it. It looks delicious! Very colorful and shiny!

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