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

• 1/2 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