Confetti Bean Salad

The weather today is giving me Spring fever and I'm craving something light and refreshing! I love this bean salad and I prefer to eat it as is, but you can also eat it with tortilla chips. Serve it as a side dish or as a main dish on top of some quinoa! Great for lunches, too! It is packed full of flavor and the Lemon Vitality gives it a nice pop of freshness!

Let's talk BEANS. Thanks to them, this salad is packed with antioxidants, fiber and protein, as well as iron, magnesium, folate and other essential vitamins and minerals. It can be hard to get enough of of those nutrients on a daily basis, but they are so important for overall health (especially cardiovascular and metabolic health) and disease prevention!

Ingredients

-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

-2 drops Lemon Vitality

-1/2 cup balsamic vinegar

-1/4 cup olive 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 Lemon Vitality, vinegar, oil, chili powder and sugar;. shake well. Pour over bean mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

*Makes about 12 side dish servings (2/3 cup each).

Enjoy!