confetti bean salad

(1 RATING)
35 Pinches
Walla Walla, WA
Updated on Jun 18, 2011

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! :)

prep time
cook time
method ---
yield About 10

Ingredients

  • 1 can 16 oz. kidney beans, rinsed and drained
  • 1 can 15 oz. garbanzo beans, rinsed and drained
  • 1 can 14 1/2 oz. italian diced tomatoes, drained
  • 1 1/2 cups frozen peas
  • 1 1/2 cups frozen corn
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 3/4 teaspoon hot pepper sauce (more or less)
  • 1 - garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

How To Make confetti bean salad

  • Step 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.
  • Step 2
    Cover and refrigerate at least 4 hours or overnight.

Discover More

Category: Vegetables
Category: Other Salads
Keyword: #corn
Keyword: #beans
Keyword: #peas
Keyword: #salads
Keyword: #tomatoes

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