Confetti Bean Salad
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
SERVINGS: 12
CATEGORY: Salads
METHOD:
TIME: Prep: 20 min. + chilling
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 first 10 ingredients. In a jar with a tight-fitting lid, combine the vinegar, oil, chili powder and sugar;. shake well. Pour over bean mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 12 servings.