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Quick Colorful Bean Salad

Quick Colorful Bean Salad
"I can't remember where I found the recipe for this cold bean salad, but it's become one of my favorites," shares Valerie Harmsworth of Orillia, Ontario. "A squeeze of fresh lime juice when serving really adds to the flavor."
8 ServingsPrep: 30 min. + chilling

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 cup fresh or frozen corn, thawed
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1/2 cup chopped red onion
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons canola oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1 tablespoon lime juice

Directions

  • In a large bowl, combine the black beans, garbanzo beans, corn, green
  • pepper, red pepper, red onion and jalapeno pepper. In a small bowl,
  • whisk together the oil, vinegars, cumin, chili powder, sugar and
  • oregano. Pour over bean mixture; toss to coat. Cover and refrigerate
  • for at least 1 hour. Just before serving, sprinkle with lime juice.
  • Yield: 8 servings.
© Taste of Home 2013

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Quick Colorful Bean Salad (continued)

Nutrition Facts: One serving (3/4 cup) equals 161 calories, 5 g fat (trace saturated fat), 0 cholesterol, 177 mg sodium, 25 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
© Taste of Home 2013