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Confetti Bean Salad recipe
    10 servings

Ingredients:

  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
  • 1 (14.5 ounce) can Italian diced tomatoes, drained
  • 1 1/2 cups frozen peas
  • 1 1/2 cups frozen corn
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 3 tablespoons red wine vinegar or cider vinegar
  • 2 tablespoons olive or canola oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

    Instructions:

  • In a large bowl, combine the first seven ingredients.
  • In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended.
  • Pour over bean mixture; toss gently to coat.
  • Cover and refrigerate for at least 4 hours.



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