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Results 91 - 100 of 166 for bean corn salad
91. BLACK BEAN SALAD
Mix all ingredients in a bowl and serve cold.
92. BEAN-PEA SALAD
Drain canned vegetables well. Add to chopped vegetables. Set aside. In small saucepan, bring vinegar, oil, and sugar to a boil. Pour over ...
Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2 to 3 hours. Yield: 8 to 10 servings.
Mix all ingredients. Marinate for a couple of hours and season to taste. Serves 4 to 6.
In large bowl, stir corn oil, vinegar, onion, red pepper, ... Add remaining ingredients; toss to coat well. Cover and chill. Makes 8 servings.
96. COLD BEAN SALAD
Drain liquid from vegetables. Combine 1 cup oil, 1 cup sugar, and 1 cup vinegar. Pour over vegetables. Let marinate overnight. Drain ...
97. BLACK BEAN SALAD
Combine all and mix together. Allow to refrigerate before serving.
98. 3 - BEAN SALAD
Drain beans, add salt and chopped onion. Mix salad oil, sugar and vinegar. Pour mixture over beans. Mix and cover. Let stand for 24 hours.
99. WARM BEAN SALAD
In a 2-quart saucepan, combine cauliflowerets, corn and salad dressing. Cover the pan and ... tender-crisp. Stir in beans and heat through. Remove from ... serve immediately. Serves 4.
In a large mixing bowl combine the bean dip and taco mix. Mixture ... Sprinkle sliced olives over top. Chill. Serve wtih corn chips. Makes 2 1/2 cups.
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