Confetti Bean Salad Recipe

Ingredients <br>- 1 (16 ounce) can kidney beans, rinsed and drained <br>- 1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained <br>- 1 (14.5 ounce) can Italian diced tomatoes, drained <br>- 1 1/2 cups frozen peas <br>- 1 1/2 cups frozen corn <br>- 1/2 cup chopped onion <br>- 1/2 cup chopped green bell pepper <br>- 3 tablespoons red wine vinegar or cider vinegar <br>- 2 tablespoons olive or canola oil <br>- 1 garlic clove, minced <br>- 1/2 teaspoon salt <br>- 1/4 teaspoon pepper <br><p></p>Directions <br>step 1: In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours. <br>

Ingredients
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
- 1 (14.5 ounce) can Italian diced tomatoes, drained
- 1 1/2 cups frozen peas
- 1 1/2 cups frozen corn
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 3 tablespoons red wine vinegar or cider vinegar
- 2 tablespoons olive or canola oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper

Directions
step 1: In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.

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