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Results 31 - 40 of 166 for bean corn salad
Drain and rinse kidney beans, pinto beans and corn. Combine beans, corn, tomato, ... Chill until ready to serve. Add corn chips and mix well.
Toss together potatoes, beans and corn. Set aside. Whisk together other ingredients. Fold into vegetables. Refrigerate for an hour.
Cook as directed on package ... bowl, combine rice, beans, corn and scallions. Toss lightly to ... Pour dressing over salad and toss to coat. Let ... Serve at room temperature.
1. Toss beans with corn, onion, celery, bell pepper ... vinegar. Pour over salad; toss well. Cover and ... and garnish with bacon. Serves 4 to 6.
Drain vegetables and add: Toss vegetables. Heat oil and vinegar and sugar until sugar melts. Pour over vegetables.
Combine corn, beans, peppers, celery and onion in a large salad bowl; toss lightly. Combine remaining ... side dish to Mexican food. Serves 12-15.
Heat to dissolve last 4 ingredients. Drain vegetables. Pour cooled mixture over vegetables and marinate.
Make dressing by combining in ... Set aside. Arrange beans and corn in circles on serving plate. ... refrigerate for 1 hour or longer before serving.
Heat: 1/2 c. oil 1 c. sugar 2 tbsp. water Pour heated mixture over vegetables mix well and let stand 24 hours. Drain then serve.
Mix and store overnight in refrigerator.
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