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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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