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Confetti Bean Salad Recipe

Confetti Bean Salad Recipe

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
TOTAL TIME: Prep: 20 min. + chilling YIELD:12 servings


  • 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


  • 1. In a large bowl, combine the beans, corn, cilantro, peppers, onion, jalapeno if desired and garlic.
  • 2. 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 Facts

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

Reviews for Confetti Bean Salad

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Reviewed Jan. 18, 2015

"Great recipe! We make it all the time now!"

Reviewed Oct. 24, 2014

"Excellent! Does anyone know if this can be frozen? Or jarred? Thank you!"

Reviewed Sep. 25, 2014

"Love it!"

Reviewed Jul. 23, 2014


Reviewed Dec. 5, 2008

"This is such a great tasting salad. It does not have that strong vinegar taste. Now when I go to potluck suppers I make sure I take it.

---Stoney Creek, Ontario"

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