Confetti Bean Salad
I shared this recipe with a friend a while back. Now we kid about who will make it when we're attending the same event! No matter who brings the salad, it's always a hit at get-togethers.
-Doreen Storz
Bloomsburg, Pennsylvania
Ingredients
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 package (10 ounces) 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, optional
- 2 garlic cloves, minced
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon sugar
Reviews
Great recipe! We make it all the time now!
Excellent! Does anyone know if this can be frozen? Or jarred? Thank you!
Love it!
Wonderful!
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This is such a great tasting salad. It does not have that strong vinegar taste. Now when I go to potluck suppers I make sure I take it.---Stoney Creek, Ontario
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