Festive Bean Salad

Myrna found a nice booklet, Taste of Home Side Dishes.  She thought I should make this salad, and she gave me our Grandma’s small enamelware pan to use for the photo…and then told me to keep it!  I loved getting the pan, and we enjoyed the salad too.  

I have also made half of this recipe, and then put the remaining rinsed and drained beans in the freezer and used them for chili later.  I used home-canned beans for several of these, making them less expensive, and garden peppers and onions.  I wouldn't hesitate to use any of the bean combinations you like, making sure you have the total amount needed.

 The dressing is what makes this salad in my opinion…it should really be called “zesty” instead of “festive”.  This is perfect with anything grilled in the summer, and can be added to the menu in the winter too.

                        Festive Bean Salad  

  2             cups  Frozen Corn -- thawed

  1             can  Kidney Beans, Canned -- (15 ounces) rinsed and drained

  1             can  Pinto Beans, Canned -- (15 ounces) rinsed and drained

  1             can  Cannelini Beans, Cooked -- (15-1/2 ounces) rinsed and drained

  1             can  Lima Beans, Cooked -- (15-1/4 ounces) rinsed and drained

  1             can  Black Beans, Canned -- (15 ounces) rinsed and drained

2 ¼           ounces can  Black Olives -- drained, sliced

  1             Each  green pepper -- chopped

  4             Ounces  onion -- chopped

     1/2      cup  chili sauce (I used Heinz)

     1/4      cup  olive oil

  4             Ounces  red wine vinegar -- 1/4 cup

  2             garlic cloves -- minced

  2             teaspoons  dried oregano

     1/2      teaspoon  pepper

In a large bowl, combine the first nine ingredients. In a small bowl, whisk the chili sauce, oil, vinegar, garlic, oregano and pepper. Pour over bean mixture; toss to coat.

Refrigerate for at least 1 hour before serving. Yield: 13 servings (3/4 cup each).  Keeps well refrigerated several days.

3/4 cup equals 199 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 486 mg sodium, 31 g carbohydrate, 8 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.

Recipe cost; about 5 pounds costs $9.35 using frozen corn and purchased canned beans.  "Kay's" 6 Bean salad  in the refrigerator case at our grocery cost $3.49 for 1 pound or $17.45 for 5 pounds.  This recipe costs 54% of the purchased salad, or you save 46%.

Per Serving: 149 Calories; 5g Fat (29.9% calories from fat); 6g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 224mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.