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confetti bean salad

(1 rating)
maggie325 avatar
Recipe by
Marlene Fields
@maggie325
Walla Walla, WA

I belong to a local pot-luck supper club. They loved this. It should be refrigerated at least 4 hours before serving, or overnight. Best of all, it's very colorful, low fat and low calorie. What's not to like! :)

(1 rating)
yield serving(s)

Ingredients For confetti bean salad

  • 1 can
    16 oz. kidney beans, rinsed and drained
  • 1 can
    15 oz. garbanzo beans, rinsed and drained
  • 1 can
    14 1/2 oz. italian diced tomatoes, drained
  • 1 1/2 c
    frozen peas
  • 1 1/2 c
    frozen corn
  • 1/2 c
    chopped onion
  • 1/2 c
    chopped green pepper
  • 3 Tbsp
    red wine vinegar
  • 2 Tbsp
    olive oil
  • 3/4 tsp
    hot pepper sauce (more or less)
  • 1
    garlic clove, minced
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper

How To Make confetti bean salad

  • 1
    In a large bowl, combine the first 7 ingredients. In a small bowl, combine the vinegar, oil, hot pepper sauce, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat.
  • 2
    Cover and refrigerate at least 4 hours or overnight.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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