How to Make Three Bean Salad with Corn - A Step-by-Step Guide

Three bean salad is a refreshing and tangy dish that makes for a perfect side dish or a light meal. This particular recipe adds a twist to the classic three bean salad by incorporating sweet corn, which adds a delicious crunch and sweetness to the dish. The combination of the three types of beans and the corn creates a wonderful medley of flavors and textures that is both satisfying and nutritious.

This salad is not only bursting with flavors, but it is also incredibly easy to make. I...

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Ingredients

  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can wax beans, drained
  • 1 (15 ounce) can cut green beans, drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (4.5 ounce) can sliced mushrooms, drained
  • 1 onion, chopped
  • 1 green bell pepper, cubed
  • ½ cup cider vinegar
  • ½ cup white sugar (Optional)
  • ¼ cup vegetable oil
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ cup white sugar, or more to taste (Optional)

Information

  • Prep Time: 15 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 15 mins
  • Servings: 8
  • Yield: 8 servings

  • Mix kidney beans, wax beans, green beans, garbanzo beans, corn, mushrooms, onion, green bell pepper, cider vinegar, 1/2 cup sugar, vegetable oil, black pepper, salt, basil, and oregano in a large bowl.
  • Chill in refrigerator for 8 hours or overnight.
  • Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.
  • Nutrition

    291 cal.

    • Total Fat: 8g
    • Saturated Fat: 1g
    • Sodium: 713mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 8g
    • Total Sugars: 23g
    • Protein: 7g
    • Vitamin C: 17mg
    • Calcium: 55mg
    • Iron: 2mg
    • Potassium: 250mg