Three Bean Salad with Corn

Three Bean Salad with Corn
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can wax beans, drained
  • 1 (15 ounce) can cut green beans, drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (4.5 ounce) can sliced mushrooms, drained
  • 1 onion, chopped
  • 1 green bell pepper, cubed
  • 1/2 cup cider vinegar
  • 1/2 cup white sugar
  • 1/4 cup vegetable oil
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 cup white sugar, or more to taste (optional)


  1. Mix kidney beans, wax beans, green beans, garbanzo beans, corn, mushrooms, onion, green bell pepper, cider vinegar, 1/2 cup sugar, vegetable oil, black pepper, salt, basil, and oregano in a large bowl.
  2. Chill in refrigerator for 8 hours or overnight.
  3. Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.

04/09/2018
Three Bean Salad with Corn, recipe PT15M PT1H 5 455 calories

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