Confetti Bean Salad

Confetti Bean Salad Recipe

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Marlene Fields


I belong to a local pot-luck supper club. They loved this. It should be refrigerated at least 4 hours before serving, or overnight. Best of all, it's very colorful, low fat and low calorie. What's not to like! :)


★★★★★ 1 vote

About 10


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1 can(s)
16 oz. kidney beans, rinsed and drained
1 can(s)
15 oz. garbanzo beans, rinsed and drained
1 can(s)
14 1/2 oz. italian diced tomatoes, drained
1 1/2 c
frozen peas
1 1/2 c
frozen corn
1/2 c
chopped onion
1/2 c
chopped green pepper
3 Tbsp
red wine 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. Pour over bean mixture; toss gently to coat.
  • 2Cover and refrigerate at least 4 hours or overnight.

Printable Recipe Card

About Confetti Bean Salad

Course/Dish: Vegetables, Other Salads
Other Tag: Healthy

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