Bean Corn Salad

VeganVegetarian
Prep: 15 min Cuisine: American

A vibrant, tangy bean and corn salad with sweet peppers and pimientos, perfect for summer picnics or potlucks, offering a balance of sweetness and acidity.

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Ingredients

  • 1 (17 oz.) can small English peas ⓘ
  • 1 (16 oz.) can French-style beans ⓘ
  • 1 (12 oz.) can Shoepeg corn ⓘ
  • 1 onion, chopped ⓘ
  • 1 bell pepper, chopped ⓘ
  • 1 (2 oz.) jar pimiento, chopped ⓘ
  • 3/4 cup sugar ⓘ
  • 3/4 cup vinegar ⓘ
  • 1/2 cup oil ⓘ
  • 1 teaspoon salt ⓘ

Instructions

  1. Drain canned vegetables.
  2. Mix chopped vegetables in a large bowl.
  3. Add vinegar, oil, sugar, and salt to the vegetables.
  4. Combine well and refrigerate for 24 hours before serving.

Nutrition & Diet Analysis (per serving)

496 kcal 25% DV
Protein Fat Carbs

Macronutrients

Protein 9.2g 18% DV
Total Fat 33g 42% DV
Carbs 52g 19% DV
Fiber 25g 89% DV
Sugar 8.9g 18% DV

Electrolytes

Sodium 10114.8mg 100% DV
Potassium 437mg 9% DV
Cholesterol 14.5mg 5% DV

Vitamins & Minerals

Vitamin A 145.5mcg 16% DV
Vitamin C 45mg 50% DV
Vitamin D 0.2mcg 1% DV
Calcium 78.8mg 6% DV
Iron 2.6mg 14% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

peas pimiento corn sugar vinegar bell pepper oil onion beans salt

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