Bean Corn Relish Salad

Some good salads don’t have salad oil or prepared dressing. Many sweet-sour vegetable salads appear on Midwestern buffets and tables, especially in late summer when the garden is producing.  This is one that also uses corn relish as an ingredient. It’s from the 1974 Farm Journal "The Thrifty Cook" , one of my very favorite cookbooks.
If you have your own home canned or purchased bean salad, you can mix 2 pints of bean salad to a half pint of corn relish and skip the dressing. If you don't have corn relish, use some drained canned Mexicorn, and double the dressing.  I keep some jars of canned bean salad and corn relish in the refrigerator all the time – they are always cold and ready to help fill out a meal. Serve it in a pretty bowl; don’t waste money on a lettuce liner that people don’t eat anyway.
The corn relish recipe is HERE.

Cornhusker Bean/Corn Salad

1 Pint Green Beans -- cut, drained  (15 oz can)

1 Pint Kidney Beans -- drained and rinsed (15 oz can)

1/2 Pint Corn Relish -- 1 cup

1/4 Cup Chopped Onion

1 Tablespoon Sugar

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

1 Tablespoon Vinegar

Combine all ingredients. Cover and refrigerate at least 4 hours. Will keep a few days in the refrigerator.

Just right with ham or pork, and a good companion for chicken and hamburgers.
Yield: "1 Quart"    8 servings, 1/2 cup each.

May 2010 Cost if all ingredients except corn relish are purchased:  $ 2.05 or 26¢ per serving.

Per Serving : 218 Calories; 1g Fat (2.5% calories from fat); 12g Protein; 43g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.