Mixed Bean Salad

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).

 

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

 

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.**

 

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.

 

Place beans, peas, and corns into a colander

Place beans, peas, and corns into a colander

 

Rinse with cold water

Rinse with cold water

 

Add the halved tomatoes and diced onions (or other optional non-canned veggies)

Add the halved tomatoes and diced onions (or other optional non-canned veggies)

 

Transfer to a large bowl and mix

Transfer to a large bowl and mix

 

Or get your favorite helpers to help mix

Or get your favorite helpers to help mix

 

Add bottle of zesty Italian dressing

Add bottle of zesty Italian dressing

 

Cover and place in fridge overnight (foil not necessary - just some cover)

Cover and place in fridge overnight (foil not necessary - just some cover)

 

Mixed Bean Salad

Mixed Bean Salad

 

Serve

Serve

 
 

All Recipes and pictures Copyright ©2005 - 2024 by Gregory Motes; All Rights Reserved