Confetti Bean Salad
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 1 (16 ounce) can kidney beans
- 1 (15 ounce) can garbanzo beans
- 1 (14 1/2 ounce) can Italian-style diced tomatoes
- 1 1⁄2 cups frozen peas
- 1 1⁄2 cups frozen whole kernel corn
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped green pepper
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Rinse and drain beans.
- Drain tomatoes.
- Combine all beans and vegetables in a large bowl.
- In a small bowl, combine vinegar, oil, garlic, salt & pepper.
- Pour over bean mixture and toss to coat.
- Cover and refrigerate for at least 4 hours.
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RECIPE SUBMITTED BY
I'm a stay-at-home mom, school volunteer, church volunteer, etc., and I live in Middle Tennessee. I like to read, visit the mountains, crochet, cook, etc. My favorite cookbook at this time is Recipe Hall of Fame Quick & Easy Cookbook. My passions are raising children with good moral character, being a good Christian, and food! My pet peeves are recipe instructions that leave out what to do with one of the ingredients, and people who won't put their shopping carts in the cart corrals! I have twin daughters who are in their second year of college and a son who is 16. My girls' college is close enough that I can come by every couple of weeks or so. When I tell them I'm coming, they ask Are you bearing baked goods?. Usually, I am, to the excitement of their suitemates!