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Corn and Bean Salad

User Rating 5 Star Rating (1 Review)


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  • 3/4 cup sugar
  • 3/4 cup cider vinegar
  • 1/2 cup Canola oil
  • 1 tablespoon water
  • 1 teaspoon pepper
  • 1/2 teaspoon salt, or to taste
  • 1 1/2 to 2 cups corn kernels, fresh, frozen and thawed, or canned and drained
  • 1 1/2 to 2 cups French cut green beans, frozen and thawed or canned, drained
  • 1 can (approx. 15 ounces) petite green peas, drained
  • 1 cup chopped sweet or mild onion
  • 1 cup chopped bell pepper, green or red, or combination


User Reviews

Reviews for this section have been closed.

 5 out of 5
CORN AND BEAN SALAD, Member dogtigger

Excellent and fast to prepare. I used mexican style corn and baby peas with mushrooms. It when over good (even with my wife) who dreads me in the kitchen.

2 out of 3 people found this helpful.

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