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    Confetti Bean Salad

    Source of Recipe


    List of Ingredients

    1 can (16 oz) kidney beans, rinsed and drained
    1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
    1 can (14 1/2 oz) Italian diced tomatoes, drained
    1 11/2 cups frozen peas
    1 1/2 cups frozen corn
    1/2 cup chopped onion
    1/2 cup chopped green pepper
    3 Tab red wine vinegar or cider vinegar
    2 Tab olive or canola oil
    1 garlic clove, minced
    1/2 tea salt
    1/4 tea pepper


    In a large bowl, combine the first seven ingredients. In 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
    Yields 10 servings




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