confetti bean salad
(1 RATING)
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! :)
No Image
prep time
cook time
method
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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
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Step 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.
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Step 2Cover and refrigerate at least 4 hours or overnight.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Other Salads
Tag:
#Healthy
Keyword:
#corn
Keyword:
#beans
Keyword:
#peas
Keyword:
#salads
Keyword:
#tomatoes
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