- 1
- 15 mins
- 15 mins
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
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.)