Ingredients
8
8 servings
- •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)
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 291
- Carbohydrate: 50g
- Fat: 8g
- Fiber: 8g
- Protein: 7g
- Sugar: 23g
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