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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I had experimented with all kinds of bean salads before I hit on this one. My husband loves all the different bean varieties, and corn adds to the color and texture.Dale Benoit, Monson, Massachusetts Ingredients:
2 cups fresh or frozen corn, thawed |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (16 ounces) red beans, rinsed and drained |
1 can (15-1/2 ounces) white kidney or cannellini beans, rinsed and drained |
1 can (15-1/4 ounces) lima beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 large green pepper, chopped |
1 small onion, chopped |
1/2 cup chili sauce |
1/4 cup olive oil |
1/4 cup red wine vinegar |
2 garlic cloves, minced |
2 teaspoons dried oregano |
1/2 teaspoon pepper |
Directions:
1. In a large bowl, combine the first nine ingredients. In a small bowl, whisk the chili sauce, oil, vinegar, garlic, oregano and pepper. Pour over bean mixture; toss to coat.
2. Refrigerate for at least 1 hour before serving. Yield: 13 servings (3/4 cup each).
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