Confetti Bean Salad recipe

[Guest guest]

Over the weekend I was going through old magazines and found this

recipe. It came out very nice and made a good take along for lunch on Monday

at work.

Kenia

 

Confetti Bean Salad

From and old : Taste of Home's Light & Tasty

 

1 (16 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained

1 (14.5 ounce) can 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 bell pepper

3 tablespoons red wine vinegar or cider vinegar

2 tablespoons olive or canola oil

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon pepper

 

In a large bowl, combine the first seven ingredients. In a small bowl,

combine the vinegar, oil, garlic, salt and pepper until blended. Pour over

bean mixture; toss gently to coat. Cover and refrigerate for at least 4

hours.

 

 

 

 

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