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Home Grown Recipes
Greek Bean Salad
This salad is quick to make with things on hand and is a great addition to a summer meal. It also keeps well in a jar in the fridge for up to 2 weeks.
2 cans red kidney beans, drained and rinsed
2 cups fresh or frozen corn niblets
1 onion, peeled and finely chopped
1 green pepper, seeded and finely chopped
2 minced cloves of garlic
cup lemon juice
cup apple cider vinegar
cup oil
tsp salt
1 tbsp sugar
tsp dried oregano
tsp paprika
freshly ground pepper to taste
Mix all ingredients together. Chill until ready to serve. Keeps well and serves 10 to 12 easily. Crumbled feta cheese is nice to add and makes a more substantial salad.

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