Confetti Bean Salad

A light and refreshing side dish that's good for you, too! Perfect for taking to all of those summer picnics :) Recipe courtesy of Makes about 12 side dish servings (2/3 cup each).

1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) package 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
2 garlic cloves, minced
1/2 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon chili powder
1/2 teaspoon sugar

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.


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