Ingredients
- Bean mix (two 14 or 15 ounces or similar size cans mixed beans you can find them where you find canned beans)
- 14 ounces string beans (one 14 ounce can, cut green or yellow beans, drained)
- 15 ounces corn (cooked on grill then kernels removed)
- 1 red onion, red (medium onion, chopped)
- 4 garlic cloves, minced cloves
- 1/4 cup parsley, fresh (chopped)
- 1 teaspoon dried basil (instead of dried can you 2 teaspoons fresh chopped)
- Salt and pepper (to season again before serving)
- DRESSING
- 1/2 cup oil (olive oil)
- 4 to 6 tablespoons vinegar (red wine)
- 1 teaspoon salt (seasoned)
- 1/2 teaspoon ground black pepper
- 2 teaspoons garlic powder (more garlic? yep more garlic!)
- 2 teaspoon yellow mustard (or to your own taste)
- 1/2 to 1 teaspoons hot sauce (or amount to taste)
- White sugar (amount to taste start with 1 tablespoons and keep adding until you get the flavor that you are happy with)
How to Make
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Step 1: In a large glass bowl stir the bean mix, cut beans, corn, onion, garlic, parsley, and basil together in a bowl.
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Step 2: To make the dressing, stir all the dressing ingredients together until very well combined, pour over the bean mixture and toss to mix evenly.
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Step 3: Refrigerate for 24 hours, tossing the salad many times while in the fridge.
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Step 4: Before serving toss salad again, season with more salt and pepper if you need to.
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Step 5: Serve!
We hope you enjoy this recipe!
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