Lunch Recipe

Three Bean Salad with Corn

Makes a lot but always goes fast! Plus it is cheap to make!

INGRIDIENT

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

½ cup cider vinegar

½ cup white sugar (Optional)

¼ cup vegetable oil

½ teaspoon ground black pepper

¼ teaspoon salt

¼ teaspoon dried basil

¼ teaspoon dried oregano

¼ cup white sugar, or more to taste (Optional)

DIRECTION

Step: 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.

Step: 2

Chill in refrigerator for 8 hours or overnight.

Step: 3

Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.

NUTRITION FACT

Per Serving: 291 calories; protein 7.2g; carbohydrates 50.4g; fat 8g; sodium 713.2mg.

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