Kidney Bean and Corn Salad |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A great accompaniment to any B-B-Q and you probably have the ingredients right on hand. Leftovers keep well overnight-if it lasts that long. Ingredients:
1 (15 1/2 ounce) can red kidney beans |
1 (8 ounce) can whole kernel corn |
1 (15 1/2 ounce) can cut green beans |
1/3 cup vegetable oil |
1 tablespoon worcestershire sauce |
2 tablespoons vinegar |
1 teaspoon dijon-style mustard |
1/2 teaspoon salt |
1/2 teaspoon curry powder |
2 tablespoons finely chopped green peppers |
2 tablespoons thinly sliced green onions |
Directions:
1. Drain canned beans and set aside.
2. Make dressing by combining on oil, Worcestershire, vinegar, mustard, salt and curry powder.
3. Shake vigorously in a covered jar or blend well.
4. Add green pepper and onion to dressing and set aside.
5. Arrange beans in a shallow bowl and pour dressing over top.
6. Cover; refrigerate no less than 1 hour to allow flavors to blend.
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