Confetti Bean Salad

Confetti Bean Salad Recipe

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Marlene Fields


Can be made a day ahead.


☆☆☆☆☆ 0 votes

1 Hr
No-Cook or Other


  • 1 can(s)
    16 oz. kidney beans, rinsed and drained
  • 1 can(s)
    15 oz. garbanzo beans or chickpeas, rinsed and drained
  • 1 can(s)
    14 1/2 oz. italian diced tomatoes
  • 1 1/2 c
    frozen peas
  • 1 1/2 c
    frozen corn
  • 1/2 c
    finely chopped onion
  • 1/2 c
    finely chopped green pepper
  • 3 Tbsp
    red wine vinegar or cider vinegar
  • 2 Tbsp
    olive oil
  • 3/4 tsp
    hot pepper sauce (more or less)
  • 1
    garlic clove, minced
  • 1/2 tsp
  • 1/4 tsp

How to Make Confetti Bean Salad


  1. In a large bowl, combine the first 7 ingredients.
    In a small bowl, combine the vinegar, oil, hot pepper sauce, garlic, salt and pepper until blended.
  2. Pour over bean mixture; toss gently to coat.
  3. Cover and refrigerate at least 4 hours.

Printable Recipe Card

About Confetti Bean Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat, Dairy Free
Other Tag: Healthy
Hashtag: #Anytime salad

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