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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Forget to plan a dish for the neighborhood potluck? Heather Molzan of Edmonton, Alberta offers a speedy solution from the pantry that's sure to be a crowd-pleaser. Additional veggies give traditional bean salad an extra boost of flavor, she notes. It tastes just as good when made a day or two ahead of time. Ingredients:
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15-1/4 ounces) lima beans, rinsed and drained |
1 can (14-1/2 ounces) cut green beans, drained |
1 can (14-1/2 ounces) cut wax beans, drained |
2 jars (4-1/2 ounces each) whole mushrooms, drained |
1 medium green pepper, julienned |
1 medium onion, chopped |
3/4 cup canola oil |
3/4 cup white vinegar |
3/4 cup sugar |
1 teaspoon pepper |
3/4 teaspoon salt |
Directions:
1. In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients.
2. Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon. Yield: 24 servings.
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