3 Bean and Corn Salad

Aunt Nancy’s 3 Bean and Corn Salad is a Clark family staple.  It’s delicious and great for picnics, potlucks, summertime, and anytime!

Ingredients:

• 1/4 c. vegetable oil or olive oil
• 2 TBSP white vinegar or rice wine vinegar
• 1 TBSP soy sauce
• 1/4 tsp.  pepper
• 1/4 tsp. salt (I omit)
• 1 can (19 oz.) garbanzo beans, rinsed and drained
• 1 can (16 oz.) kidney beans, rinsed and drained
• 1 package (9 oz.) frozen green beans, but, thawed, and drained
• 1 1/2 c. frozen corn, thawed
• 1/2 c. sliced green onions

Directions:

1. Mix oil, vinegar, soy sauce, salt, and pepper with a fork until slightly thickened.
2. Add remaining ingredients and toss to coat.
3. Cover and refrigerate at least 1 hour.  Toss before serving. 

Print

3 Bean and Corn Salad

Recipe by RC

Ingredients

• 1/4 c. vegetable oil or olive oil

• 2 TBSP white vinegar or rice wine vinegar

• 1 TBSP soy sauce

• 1/4 tsp.  pepper

• 1/4 tsp. salt (I omit)

• 1 can (19 oz.) garbanzo beans, rinsed and drained

• 1 can (16 oz.) kidney beans, rinsed and drained

• 1 package (9 oz.) frozen green beans, but, thawed, and drained

• 1 1/2 c. frozen corn, thawed

• 1/2 c. sliced green onions

Directions

• Mix oil, vinegar, soy sauce, salt, and pepper with a fork until slightly thickened.
• Add remaining ingredients and toss to coat.
• Cover and refrigerate at least 1 hour.  Toss before serving.