Confetti Bean Salad
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 ⓘ
Instructions
- Rinse and drain beans.
- Drain tomatoes.
- Combine all beans and vegetables in a large bowl.
- In a small bowl, combine vinegar, oil, garlic, salt & pepper.
- Pour over bean mixture and toss to coat.
- Cover and refrigerate for at least 4 hours.
Nutrition & Diet Analysis (per serving)
620
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).