Colorful Confetti Bean Salad

Ingredients
  • 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 cup of balsamic vinegar
  • 
1/2 cup of olive oil
  • 2 teaspoons of sugar
Directions

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