Confetti Bean Salad Recipe

5 5 11
Confetti Bean Salad Recipe
Confetti Bean Salad Recipe photo by Taste of Home
Publisher Photo

Confetti Bean Salad Recipe

Read Reviews
5 5 11
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12 servings
TOTAL 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 or parsley
  • 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 or red wine vinegar
  • 1/4 cup olive or canola 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Confetti Bean Salad in Taste of Home December/January 2004, p37

Nutritional Facts

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

  • 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 or parsley
  • 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 or red wine vinegar
  • 1/4 cup olive or canola oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon sugar
  1. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Confetti Bean Salad in Taste of Home December/January 2004, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forConfetti Bean Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
laladee808 User ID: 5792659 218165
Reviewed Jan. 18, 2015

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

MY REVIEW
NancyPiotrowski User ID: 7460335 53153
Reviewed Oct. 24, 2014

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

MY REVIEW
Christineholly User ID: 8009626 137602
Reviewed Sep. 25, 2014

"Love it!"

MY REVIEW
Margielou1923 User ID: 7901747 90647
Reviewed Jul. 23, 2014

"Wonderful!"

MY REVIEW
wildflower10_ont__Zone_6 User ID: 4920 143478
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"

Loading Image