Confetti Bean Salad
12 ingredients
6 steps
Ingredients
- 1 (16 ounce) can kidney beans
- 1 (15 ounce) can garbanzo beans
- 1 (14 1/2 ounce) can Italian-style diced tomatoes
- 1 1/2 cups frozen peas
- 1 1/2 cups frozen whole kernel corn
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
-
1Rinse and drain beans.
-
2Drain tomatoes.
-
3Combine all beans and vegetables in a large bowl.
-
4In a small bowl, combine vinegar, oil, garlic, salt & pepper.
-
5Pour over bean mixture and toss to coat.
-
6Cover and refrigerate for at least 4 hours.
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