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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I discovered this salad years ago when I was a teenager in a 4-H club. After I was married, I used the recipe as a base and added different beans and water chestnuts for more crunch. The dressing is most important, getting the right balance between the sweet and the sour. Ingredients:
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (14-1/2 ounces) cut wax beans, drained |
1 can (14-1/2 ounces) cut green beans, drained |
1 can (8 ounces) sliced water chestnuts, drained |
1 small sweet red pepper, chopped |
dressing: |
2/3 cup sugar |
1/2 cup cider vinegar |
1 small onion, finely chopped |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, combine the first six ingredients. In a small bowl, whisk the dressing ingredients; pour over bean mixture and toss to coat.
2. Cover and refrigerate for at least 1 hour. Stir before serving. Serve with a slotted spoon. Yield: 10 servings.
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