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


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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)
garlic clove, minced
1/2 tsp
1/4 tsp

How to Make Confetti Bean Salad


  • 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.
  • 2Pour over bean mixture; toss gently to coat.
  • 3Cover 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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