Confetti Bean Salad Recipe

Confetti Bean Salad Recipe photo by Taste of Home

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I shared this recipe with a friend a while back. Now we kid about who will make it when we're attending the same event! No matter who brings the salad, it's always a hit at get-togethers. -Doreen Storz Bloomsburg, Pennsylvania

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Diabetic Friendly

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Confetti Bean Salad Recipe

Prep: 20 min. + chilling

Yield: 12 Servings

20 20

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
1/2 cup minced fresh cilantro
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup chopped onion
1 small jalapeno pepper, seeded and finely chopped, optional
2 garlic cloves, minced
1/2 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon chili powder
1/2 teaspoon sugar

Directions

In a large bowl, combine the beans, corn, cilantro, peppers, onion, jalapeno if desired and garlic.
In a small bowl, whisk the vinegar, oil, chili powder and sugar. Pour over bean mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 12 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Analysis: One 2/3-cup serving equals 179 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 120 mg sodium, 27 g carbohydrate, 7 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

Originally published as Confetti Bean Salad in Taste of Home December/January 2004, p37