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

  1. 1
    Drain and rinse all the canned vegetables.
  2. 2
    Stir in all the ingredients.
  3. 3
    Cover and refrigerate at least 12 hours.
  4. 4
    Will keep up to 10 days in refrigerator.
  5. 5
    Serves 10 to 12.

Products Matching These Ingredients

More Recipes to Try