Confetti Bean Salad

By andreajayros

Ingredients

• 1-2 cans garbanzo beans/chickpeas
• 1 can kidney beans
• 1-2 cans black beans
• 1 package (10 oz) frozen corn, thawed (I use the steam-in-the-bag ones and microwave it according to the directions. I have also used canned corn. It just depends on what I have available at the time)
• 1 medium red onion, diced
• 2 bell peppers, diced (any color, any combination)
• 3 garlic cloves, minced
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika (optional)
• 1/2 teaspoon sugar
• salt and pepper to taste

Details

Servings 1
Preparation time 15mins
Cooking time 15mins
Adapted from twintough.com

Preparation

Step 1

is my number one, most-requested dish at any party, cookout, or get-together.  It’s vibrant, veggie-packed, super-easy-to-make, and nicely satisfying with lots of protein and fiber! This is sure to become one of your go-to recipes, I promise!

This salad could not be any simpler to make.

The corn, chopped veggies, beans, and garlic all get added to a large bowl.

In a small bowl, whisk together the ingredients for the balsamic dressing/vinaigrette.

I don’t make this dressing spicy, but you could definitely tweak the spices and heat level to suit your tastes.

Pour the vinaigrette over the salad, and toss gently to coat.

1 package (10 oz) frozen corn, thawed (I use the steam-in-the-bag ones and microwave it according to the directions. I have also used canned corn. It just depends on what I have available at the time)

Combine first seven ingredients in a large bowl.

Whisk remaining ingredients in a small bowl and pour over bean mixture. (I have also put the liquid ingredients in a lidded container and shaken to combine.)