"Hunger is the best sauce in the world."--Cervantes

Bean and Corn Salad Recipe

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This recipe for Bean and Corn Salad, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Kostelyk
Added: Saturday, October 25, 2008


1 can kidney beans, rinsed and drained
1 can cut green beans, drained
1 can wax beans, drained
1 can whole kernel corn, drained
2 celery ribs, thinly sliced
1 med. Green bell pepper, chopped
1/2 c. sweet red bell pepper, chopped
2 green onions, sliced
1 c. sugar
1 c. vinegar
2 T. vegetable oil
1/2 tsp. ground mustard
1/4 tsp. salt

In a large bowl, combine first 9 ingredients. In a jar with a tight-fitting lid, combine sugar, vinegar, oil, mustard, and salt; shake until sugar is dissolved. Pour over bean mixture and gently stir to coat. Cover and refrigerate overnight.




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