"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Confetti Bean Salad Recipe

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This recipe for Confetti Bean Salad, by , is from Lindamood Ranch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, February 24, 2009

Category:
Category:

Ingredients:  
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
cup minced fresh cilantro or parsley
cup chopped sweet red pepper
cup chopped green pepper
cup chopped onion
1 small jalapeno pepper, seeded and finely chopped (optional)
2 garlic cloves, minced
cup balsamic vinegar or red wine vinegar
cup olive or canola oil
1 teaspoon chili powder
teaspoon sugar

Directions:
Directions:
In a large bowl, combine the first 10 ingredients. In a jar with a tight-fitting lid, combine the vinegar, oil, chili powder and sugar; shake well. Pour over bean mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

 

 

 

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