"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Confetti Bean Salad Recipe

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This recipe for Confetti Bean Salad, by , is from New Gloucester Fire Rescue Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audrey McGee
Added: Saturday, October 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can Kidney Beans(16 oz.) rinsed and drained
1 can Garbanzo beans or Chickpeas (15 oz.) rinsed and drained.
1 can Italian diced Tomatoes (141/2 oz.) drained
1 1/2 cups frozen Peas
1 1/2 cups frozen Corn
1/2 cup chopped Onion
1/2 cup chopped Green Pepper
3 tablespoons red wine vinegar or cider vinegar
3 tablespoons olive oil or canola oil
1 garlic clove minced
1/2 teaspoon salt
1/4 teaspoon of pepper

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

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
25 mintues
Personal Notes:
Personal Notes:
Audrey McGee is a friend of the department

 

 

 

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