Corn And Bean Salad
13 ingredients
5 steps
Ingredients
- 1 (16 oz.) can green lima beans
- 1 (16 oz.) can small English peas
- 1 (16 oz.) can garbanzo beans
- 1 (16 oz.) can kidney beans
- 1 (16 oz.) can pinto beans
- 2 cans (16 oz. each) whole kernel corn
- 1 can sliced water chestnuts
- 1 (16 oz.) jar sweet pickle relish
- 1 tsp. garlic powder
- 1/2 c. sugar
- 1 c. mayonnaise
- 1 chopped onion
- salt and pepper to taste
Directions
-
1Drain and rinse all the canned vegetables.
-
2Stir in all the ingredients.
-
3Cover and refrigerate at least 12 hours.
-
4Will keep up to 10 days in refrigerator.
-
5Serves 10 to 12.
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