Saturday, May 17, 2008

A different 3 Bean Salad

1/4 cup Olive Oil
1/4 cup Cider Vinegar
2 T sugar
1 can Black Beans
1 can Pinto or Roman Beans
1 can Garbanzo Beans
1 can sliced mushrooms
1/2 bag of corn
2 handfuls of baby carrots shredded
salt & pepper to taste

Wisk the oil, vinegar & sugar together. Add the beans and other ingredients, toss to combine. Refrigerate 1 hour before serving.

I served this over white rice as a side dish to honey mustard boneless pork chops. My cans were all different sizes & I had to add a little bit more vinegar & oil at the end.