Categories: Side Dish
Ingredients
- 2 cans (15-oz) black beans
- 2 cans (15-oz) red kidney beans
- 2 cans (15-oz) chick peas
- 2 cans (11-oz) corn niblets
- 1 cup celery, chopped
- 1/2 cup red onion, chopped
- 1/4 cup parsley, chopped
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 3/4 cup red wine vinegar
- 1 Tsp. salt
- 1/2 Tsp. pepper
Directions
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Drain and rinse beans, peas and corn. Put beans, peas, corn, celery, onion and parsley into a 2 1/2-qt bowl.
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Mix oil, sugar, vinegar, salt and pepper until blended. Pour over salad and toss.
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Refrigerate for several hours or overnight.
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To serve, drain off dressing and put into a bowl.