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


  • 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)
  • 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. Pour over bean mixture; toss gently to coat.
  2. Cover and refrigerate at least 4 hours or overnight.

Printable Recipe Card

About Confetti Bean Salad

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

Show 3 Comments & Reviews

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