Basil Bean Salad

Basil Bean Salad blends the flavors of basil, an herb more often associated with tomato dishes, and beans. The result proves yet again that simple can be the most delicious. Serve as a side salad or a light lunch. Submitted by David McCarthy, Australia


  • 1 16 oz can dark kidney beans, rinsed and drained
  • 1 16 oz can canellini beans
  • 1 14-1/2 oz can cut green beans, drained
  • 1 14-1/2 oz can wax beans, drained
  • 1 small jar diced pimentos
  • 1 16 oz can whole kernel corn, drained
  • 1 medium green pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 1/2 cup white wine vinegar
  • 6 Tbsp granulated sugar
  • 2 tsp dried basil (I prefer to use fresh and double the quantity)
  • 1 tsp Creole seasoning (Use another spicy seasoning if you prefer)
  • 1/2 tsp black pepper
  • 1 tsp dry mustard powder


In a large bowl, combine beans, green pepper, onion, corn and pimentos.

In a small bowl, combine vinegar, oil, sugar, basil, mustard, Creole seasoning and pepper; mix well.

Pour over bean mixture; toss to coat.

Chill for several hours or overnight; stir occasionally.

Yield: 10 to 12 servings.


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