Bean and Vegetable Salad Recipe

4.5 3 3
Bean and Vegetable Salad Recipe
Bean and Vegetable Salad Recipe photo by Taste of Home
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Bean and Vegetable Salad Recipe

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4.5 3 3
Publisher Photo
"This medley of beans won the enthusiastic approval of my husband, who says he'll eat low-fat, low-cholesterol food only if ti tastes really good," relates Bonnie McKinsey from Greenville, South Carolina. "The peas and corn add crunch and color."
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 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 (14-1/2 ounces) Italian diced tomatoes, drained
  • 1-1/2 cups frozen peas
  • 1-1/2 cups frozen corn
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours. Yield: 10 servings.
Originally published as Confetti Bean Salad in Light & Tasty February/March 2001, p13

Nutritional Facts

3/4 cup: 176 calories, 4g fat (0 saturated fat), 0 cholesterol, 358mg sodium, 30g carbohydrate (0 sugars, 8g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) Italian diced tomatoes, drained
  • 1-1/2 cups frozen peas
  • 1-1/2 cups frozen corn
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours. Yield: 10 servings.
Originally published as Confetti Bean Salad in Light & Tasty February/March 2001, p13

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Reviews forBean and Vegetable Salad

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Ruffshse User ID: 4225266 30632
Reviewed Feb. 13, 2014

"was not to bad , will make again but will make more dressing. a good vegetarian dish ."

MY REVIEW
jcparker User ID: 1051197 28365
Reviewed Feb. 26, 2010

"This salad is a winner every time I take it to potlucks or office luncheons. It goes over with the guys especially."

MY REVIEW
fjmelissa User ID: 2072353 70971
Reviewed Oct. 6, 2009

"I search out this recipe for big family events. Melissa from PA"

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