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Results 111 - 120 of 166 for corn bean salad
Place bacon in glass casserole, ... 2 minutes. Drain beans. Add bacon, beans and ... or until hot, stirring after 4 minutes. Yield 10 servings.
112. BLACK BEAN SALAD
Cook pre-soaked beans approximately 3 hours. Mix with all other ingredients. Add dressing. Serve alone or as a topping over lettuce.
113. SPEEDY BEAN SALAD
Rinse and drain all beans. Combine sugar, vinegar, oil and salt. Stir in rest of ingredients, let marinate until serving time.
114. FOUR BEAN SALAD
Rinse and drain garbanzo and kidney beans. In a large bowl, ... stirring occasionally. Refrigerating overnight is better. Freezes well up to 2 weeks.
115. BAR-B-QUE BEAN SALAD
Open, drain and rinse beans. Drain well in colander. ... dissolve sugar. Add salad oil and the seasonings. Mix ... depending on the rest of the menu.
Drain beans well; soak in French dressing ... Drain lightly and add all ingredients except the corn chips. Add corn chips just before serving.
117. PASTA BEAN SALAD
In medium saucepan, stir together vinegar, light corn syrup and sugar. Bring to ... bowl mix waxed beans, green beans, lima beans, ... 8 to 10 servings.
118. HOT BEAN SALAD
Cut bacon into small pieces ... add sugar and corn starch, blending well. Stir in ... minutes. Add drained beans and onion slices to sauce ... Sprinkle bacon over top.
119. MEXICALI BEAN SALAD
One 16 ounce can each: Also will need: Drain beans and corn and combine with remaining ingredients. Chill several hours or overnight.
120. GREEN BEAN SALAD
Drain and combine sprouts, corn, peas, green beans. Add onion, celery, green ... refrigerate for 24 hours. Drain off some of dressing before serving.
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