Bean and Corn Salad
Salads • World
Description
Bean and Corn Salad
Ingredients
- Canned Corn 15 oz
- Canned Baby Beets 15 oz
- Vinegar essence 5 fl oz
- Brown Sugar 5 oz
- Onion 1 head
- Salt to taste
- Ground Black Pepper to taste
- Dijon Mustard 0 fl oz
- Corn Flour for Polenta 5 oz
- Water 5 fl oz
Step-by-Step Guide
Step 1
Drain the liquid from the beans and corn and dry them well. Mix in a bowl.
Step 2
In a saucepan, combine vinegar, sugar, finely chopped onion, salt, pepper, and mustard. Place over medium heat, bring to a boil, and cook for 5 minutes. Mix the corn flour with water and pour into the vinegar mixture. Bring to a boil again and cook for 1 minute.
Step 3
Pour the sauce over the beans and corn, mix well, cool, cover, and let sit for 4 hours before serving.
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