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I have to thank Sandy for this recipe.
At the SIT Fall Feast, this was one of the dishes that I liked, so I got the recipe. Very easy to make - obviously can be done the day before, so it is a good one to make for a large meal with a lot of people. A great colorful fall dish (or spring dish if you choose to make it then).
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Cooking Directions
1 can shoe peg corn
1 can whole kernel corn
1 can black beans
1 can red kidney beans
1 can field peas
30 - 40 cherry tomatoes, halved
1 medium onion, diced (small)
1 large bottle Zesty Italian dressing
Optional:
1 can crowder beans
1 20-ounce jar picante sauce or salsa
1 Jalapeno pepper
1 bell pepper
4 green onions
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Cooking Directions
Drain all cans and place contents in large bowl.
Chop veggies and place into the bowl.
Pour Italian dressing over everything and mix well.
Cover and refrigerate overnight.
**In the morning, add picante sauce or salsa to mixture. Mix well, refrigerate until needed.**
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Cooking Notes
Serve as a salad or with tortilla chips.
Recipe makes a large amount and keeps for several days. Be sure to keep it refrigerated.
Salad stays crunchy and crisp and is tasty without the sauces.
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Place beans, peas, and corns into a colander
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Rinse with cold water
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Add the halved tomatoes and diced onions (or other optional non-canned veggies)
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Transfer to a large bowl and mix
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Or get your favorite helpers to help mix
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Add bottle of zesty Italian dressing
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Cover and place in fridge overnight (foil not necessary - just some cover)
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Mixed Bean Salad
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Serve
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