Colorful Confetti Bean Salad
2 cups of black beans (cooked & rinsed)
2 cups of garbanzo beans (cooked & rinsed)
2 cups of red beans (cooked & rinsed)
2 cups of kidney beans (cooked & rinsed)
1 cup of fresh minced cilantro
1 medium red onion – chopped
3 cups of frozen corn
1 yellow pepper – chopped
4 cloves of minced garlic
1 1/2 cups of balsamic vinegar
1/2 cup of olive oil
2 teaspoons of sugar
Stir the onions, beans, cilantro, corn, garlic, and peppers in a large bowl – being careful to not mash the beans.
Mix the balsamic vinegar, oil, and sugar in a small separate bowl. Pour over beans and stir gently.
Refrigerate the salad for at least 4 hours. Makes 15 servings.
Note: If left for one or two days in the fridge, the salad begins to burst with flavor!
From Dan & Erin Holcomb’s kitchen