Kidney Bean And Corn Salad - cooking recipe

Ingredients
    1 (15 1/2 ounce) can red kidney beans
    1 (8 ounce) can whole kernel corn
    1 (15 1/2 ounce) can cut green beans
    DRESSING
    1/3 cup vegetable oil
    1 tablespoon Worcestershire sauce
    2 tablespoons vinegar
    1 teaspoon dijon-style mustard
    1/2 teaspoon salt
    1/2 teaspoon curry powder
    2 tablespoons finely chopped green peppers
    2 tablespoons thinly sliced green onions
Preparation
    Drain canned beans and set aside.
    Make dressing by combining on oil, Worcestershire, vinegar, mustard, salt and curry powder.
    Shake vigorously in a covered jar or blend well.
    Add green pepper and onion to dressing and set aside.
    Arrange beans in a shallow bowl and pour dressing over top.
    Cover; refrigerate no less than 1 hour to allow flavors to blend.

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