CONFETTI BEAN SALAD

Confetti Bean Salad image

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! :)

Provided by Marlene Fields

Number Of Ingredients 13

Ingredients

1 can(s) 16 oz. kidney beans, rinsed and drained
1 can(s) 15 oz. garbanzo beans, rinsed and drained
1 can(s) 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

Steps:

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.

*** Explore more Confetti Bean Salad Recipes »

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