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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A nice, tangy bean salad great for picnics. I never add salt to anything I make, so add it if you like it. Lasts about 5 days in the fridge. Ingredients:
1 (540 ml) can six- bean medley (or 5 bean medley if that's all you can find) |
1 (340 ml) can peaches and cream corn (or sweet corn works) |
1 small red onion, minced |
3 green onions, chopped |
3 tablespoons fresh parsley, chopped (can also use dried parsley) |
3 tablespoons olive oil |
3 tablespoons red wine vinegar |
1 tablespoon white vinegar |
1/2-1 teaspoon sugar |
1 pinch fresh ground black pepper |
Directions:
1. Open can of beans and pour into a strainer. Rinse off the beans. Pour into a large mixing bowl.
2. Repeat first step with the corn, and add to the beans.
3. Add remaining ingredients and mix together.
4. This recipe works best if allowed to sit for 24 hours for the flavours to blend.
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