CORN, BEAN AND CHICKPEA SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Corn, Bean and Chickpea Salad image

I recently joined in our Community Kitchen at our Church and this was a wonderful salad. Easy to make as well.

Provided by Karen McLean

Categories     Beans

Time 30m

Yield 25 serving(s)

Number Of Ingredients 14

3 (19 ounce) cans red kidney beans
3 (19 ounce) cans chickpeas
3 (15 ounce) cans black beans
3 (12 ounce) cans corn kernels
1 red pepper, diced
3 vidalia onions, chopped
1 1/2 cups diced celery
3 teaspoons basil
1 1/2 cups red wine vinegar
3/4 cup oil
3 tablespoons Dijon mustard
3 cloves minced garlic
salt and pepper
1 1/2 teaspoons hot pepper (optional)

Steps:

  • Combine chickpeas, kidney beans, black beans, corn,onion,.
  • red pepper and celery.
  • Set aside.
  • Mix together basil, vinegar, oil, mustard, garlic.
  • salt and pepper.
  • Pour over bean salad and toss.
  • May add 1 12 tsp hot pepper if desired.

There are no comments yet!