Bean Salad Medley

SUBMITTED BY: Heather Molzan

"Forget to plan a dish for the neighborhood potluck? Heather Molzan of Edmonton, Alberta offers a speedy solution from the pantry that's sure to be a crowd-pleaser. 'Additional veggies give traditional bean salad an extra boost of flavor,' she notes. 'It tastes just as good when made a day or two ahead of time.'"

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PREP TIME	20 Min
READY IN	20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can lima beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) can wax beans, drained
2 (4 ounce) jars whole mushrooms, drained
1 medium green pepper, julienned
1 medium onion, chopped
3/4 cup vegetable oil
3/4 cup white vinegar
3/4 cup sugar
1 teaspoon pepper
3/4 teaspoon salt

DIRECTIONS

In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients; mix well.
Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

FOOTNOTE

Nutritional Analysis: One 1/2-cup serving equals 173 calories, 285 mg sodium, trace cholesterol, 26 gm carbohydrate, 3 gm protein, 7 gm fat. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.