October 09, 2013
Color & Crunch Bean
Salad
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1 can Black Beans, Kidney Beans, & Pinto Beans, drained 1 small can Whole Kernel Corn, drained 1 med Purple Onion, finely chopped 1 c Celery, chopped 1/2 c Granulated Sugar 1/3 c Vegetable Oil 1/4 c Vinegar |
Mix all ingredients in a bowl. Cover and refrigerate for several hours before serving. |
