Lee Stein's four beans and a corn salad
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
Can refers to the standard size ~15.5 ozCut Green Beans, 2 cansBlack Beans, 1 canChickpeas (garbanzo beans), 1/2 canBeans, red kidney, 1 canYellow Sweet Corn, 1 canVidalia Onions, raw, 1 cup, chopped Canola Oil, 1/4 cup Granulated Sugar, 1 TblSalt, as desiredPepper, black, as desired
1. Assemble ingredients, a large mixing bowl, a small bowl or jar, a measuring cup, a knife, and a wooden or plastic spoon
2. Chop Vidalia onion into cubes and put in large mixing bowl.
3. For canned items drain liquid from each can and then pour remaining vegetables into mixing bowl.
4. Mix sugar, and vinegar in a small bowl or container stirring or shaking until sugar is disolved,
5. Pour vinegar-sugar mixture over vegetables in large mixing bowl. Stir with mixing spoon until vinegar solution has thoroughly covered all vegetables.
5. Measure and pour oil into the large mixing bowl over the vegetables.
6. Stir all ingredients together until oil has thoroughly coated the ingredients.
7. Put in refrigerator. Best if it sits in refrigerator for several hours before serving.
8. When served, salt or pepper may be added as desired by personal taste.
Number of Servings: 12
Recipe submitted by SparkPeople user WEMERSON.
2. Chop Vidalia onion into cubes and put in large mixing bowl.
3. For canned items drain liquid from each can and then pour remaining vegetables into mixing bowl.
4. Mix sugar, and vinegar in a small bowl or container stirring or shaking until sugar is disolved,
5. Pour vinegar-sugar mixture over vegetables in large mixing bowl. Stir with mixing spoon until vinegar solution has thoroughly covered all vegetables.
5. Measure and pour oil into the large mixing bowl over the vegetables.
6. Stir all ingredients together until oil has thoroughly coated the ingredients.
7. Put in refrigerator. Best if it sits in refrigerator for several hours before serving.
8. When served, salt or pepper may be added as desired by personal taste.
Number of Servings: 12
Recipe submitted by SparkPeople user WEMERSON.
Nutritional Info Amount Per Serving
- Calories: 181.5
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 437.1 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 7.4 g
- Protein: 6.4 g
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