Three Bean Salad
Just like grandma used to make.
Prep Time: 10 minutes
Chill Time: 2 hours or overnight
Yield: 8 servings
1 can (15 ounces) cut green beans
1 can (15 ounces) cut yellow beans
1 can (15 ounces) red kidney beans
1/2 red onion, thinly sliced
1 roasted red pepper, cut into strips
1/2 cup Karo® Light Corn Syrup
1/2 cup Mazola® Corn Oil
1/2 cup cider vinegar
1/2 cup sugar
1 teaspoon prepared mustard
1/4 teaspoon ground black pepper
1 teaspoon salt
Drain beans and combine with onion and red pepper in a large bowl.
Combine remaining ingredients and pour over beans.
Cover and refrigerate 2 to 3 hours or overnight.