Taste of Home
Confetti Bean Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 12 servings.
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
Ingredients
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 can (15 ounces) black beans, rinsed and drained
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1 package (10 ounces) frozen corn, thawed
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1/2 cup minced fresh cilantro
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1/2 cup chopped sweet red pepper
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1/2 cup chopped green pepper
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1/4 cup chopped onion
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1 small jalapeno pepper, seeded and finely chopped, optional
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2 garlic cloves, minced
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1/2 cup balsamic vinegar
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1/4 cup olive oil
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1 teaspoon chili powder
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1/2 teaspoon sugar
Directions
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1.
In a large bowl, combine the beans, corn, cilantro, peppers, onion, jalapeno if desired and garlic.
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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.
Nutrition 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.
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