confetti bean salad
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Can be made a day ahead.
yield
10 serving(s)
prep time
1 Hr
method
No-Cook or Other
Ingredients For confetti bean salad
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1 can16 oz. kidney beans, rinsed and drained
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1 can15 oz. garbanzo beans or chickpeas, rinsed and drained
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1 can14 1/2 oz. italian diced tomatoes
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1 1/2 cfrozen peas
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1 1/2 cfrozen corn
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1/2 cfinely chopped onion
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1/2 cfinely chopped green pepper
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3 Tbspred wine vinegar or cider vinegar
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2 Tbspolive oil
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3/4 tsphot pepper sauce (more or less)
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1garlic clove, minced
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1/2 tspsalt
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1/4 tsppepper
How To Make confetti bean salad
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1In 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.
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2Pour over bean mixture; toss gently to coat.
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3Cover and refrigerate at least 4 hours.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Confetti Bean Salad:
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