Three Bean Salad with Corn

Mix together a variety of canned vegetables and beans with a homemade vinaigrette dressing for an easy picnic salad.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 291 Calories

Ingredients

• ¼ teaspoon salt
• ¼ cup vegetable oil
• ½ teaspoon ground black pepper
• 1 onion, chopped
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1 (15 ounce) can cut green beans, drained
• 1 (15.25 ounce) can whole kernel corn, drained
• ½ cup cider vinegar
• ¼ teaspoon dried basil
• 1 (15 ounce) can garbanzo beans, drained
• ¼ teaspoon dried oregano
• 1 (15 ounce) can kidney beans, drained
• 1 green bell pepper, cubed
• 1 (15 ounce) can wax beans, drained
• ½ cup white sugar (Optional)
• ¼ cup white sugar, or more to taste (Optional)

Recipe Instructions

Step 1

Mix kidney beans, wax beans, green beans, garbanzo beans, corn, mushrooms, onion, green bell pepper, cider vinegar, 1/2 cup sugar, vegetable oil, black pepper, salt, basil, and oregano in a large bowl.

Step 2

Chill in refrigerator for 8 hours or overnight.

Step 3

Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.