Our small-group Bible study in Florida was a blessing to us in many ways, and our 4th of July potluck meal gatherings still bring back fond memories of fun, fellowship, and food. The first time Lisa Savant made this salad I went back for seconds (and probably thirds). The leftovers we took home were mine-all-mine and I was officially hooked on the sweet and sour flavors of this crispy, beautiful salad. This bean salad is perfect for summertime picnics, potluck suppers, barbecues, or anytime you need something light, colorful, and easy to make.
1 can each:
light kidney beans, black beans, LeSeur peas, and white or tender corn- all
drained
2 stalks
celery, diced
1 small red
pepper, diced
½ large
sweet onion, diced
½ C canola
oil
scant ½ C
cider vinegar
scant ½ C
sugar, (may use sugar substitute)
Combine
beans and veggies in large bowl. Mix
oil, vinegar and sugar together and pour over salad, mixing well. Refrigerate until ready to serve.
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