Three Bean Corn Pepper Salad Recipes

THREE BEAN & CORN-PEPPER SALAD

Steps:

• Coarsely chop red onion and mince garlic cloves.
• Open all cans and drain liquid. Rinse and drain beans and place with corn in large container that has a sealable lid. Stir to mix.
• Add onion, garlic and balsamic vinegar and stir. Put lid on container and refrigerate.
• When ready to serve, have the following available for guests to individualize their portion to taste: olive oil, salt or lite salt, black pepper, garlic powder or garlic salt, red pepper flakes or Mrs. Dash Extra Spicy, hot sauce.

THREE BEAN SALAD WITH CORN

Steps:

• 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.
• Chill in refrigerator for 8 hours or overnight.
• Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.

TRADITIONAL THREE BEAN SALAD

Steps:

• Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
• Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.

DR. PEPPER THREE BEAN SALAD

Steps:

• Combine dressing ingredients and shake vigorously in a jar.
• Toss lightly with vegetables.
• Cover tightly and refrigerate about 24 hours, tossing occasionally.
• Serve on lettuce leaf or salad greens.

MEXICAN BEAN SALAD

Steps:

• In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
• Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.