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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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12 servings

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

Directions

  • In a large bowl, combine the beans, corn, cilantro, peppers, onion, jalapeno if desired and garlic.
  • In a small bowl, whisk the vinegar, oil, chili powder and sugar. Pour over bean mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2/3 cup: 179 calories, 6g fat (1g saturated fat), 0 cholesterol, 120mg sodium, 27g carbohydrate (0 sugars, 7g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

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