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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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In Maple Creek, Saskatchewan, Glenda Parsonage stirs together a colorful medley of beans, peppers, corn and other vegetables, then marinates it overnight in a tasty sweet dressing. Ingredients:
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (14-1/2 ounces) cut green beans, drained |
1 can (14-1/2 ounces) cut wax beans, drained |
1 can (11 ounces) whole kernel corn, drained |
2 celery ribs, thinly sliced |
1 medium green pepper, chopped |
1/2 cup chopped sweet red pepper |
1/2 cup sliced ripe olives |
1/2 cup sliced green onions, optional |
1 cup sugar |
1 cup white vinegar |
2 tablespoons canola oil |
1/2 teaspoon ground mustard |
1/4 teaspoon salt |
Directions:
1. Mix all the beans, corn, celery ribs, peppers, olives and onions in a large bowl.
2. Combine the sugar, vinegar, oil, mustard and salt in another bowl
3. Shake up sugar, vinegar, oil, mustard and salt until sugar is dissolved.
4. Pour dressing over the mixed beans and toss to coat.
5. Refrigerate and cover overnight.
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