Subj : Bean Salad With Corn
To   : All
From : Ben Collver
Date : Sat Aug 16 2025 09:38:57

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bean Salad With Corn
 Categories: Bean, Salads
      Yield: 12 Servings

     16 oz Can chickpeas;
           - drained & rinsed
     16 oz Can red kidney beans;
           - drained
     16 oz Can green beans; drained
     16 oz Can whole kernel corn;
           - drained
    1/2 c  Onion; chopped
      3 tb Sugar
    3/4 ts Salt
    3/4 ts Dry mustard
  1 1/2 ts Dried basil
    1/3 c  Cider vinegar
    1/3 c  Salad oil

  Combine chick peas, kidney beans, green beans, corn, and onion in a
  large bowl. Blend sugar, salt, mustard, and basil in a medium sized
  bowl. Stir in vinegar and beat in oil until well blended and creamy.
  Pour dressing over salad. Toss lightly. Cover and keep at room
  temperature for up to 2 hours, or in the refrigerator for up to 3
  days. This salad is best served at room temperature.

  Recipe by Jeanne Voltz

  Recipe FROM: Community Suppers and Other Glorious Repasts

  Posted by: April Bowman-Fox

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