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Ingredients Jump to Instructions ↓

  1. 1 can (16 ounces) kidney beans, rinsed and drained

  2. 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

  3. 1 can (14-1/2 ounces) Italian diced tomatoes, drained

  4. 1-1/2 cups frozen peas

  5. 1-1/2 cups frozen corn

  6. 1/2 cup chopped onion

  7. 1/2 cup chopped green pepper

  8. 3 tablespoons red wine vinegar

  9. 2 tablespoons olive oil

  10. 1 garlic clove, minced

  11. 1/2 teaspoon salt

  12. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the first seven ingredients. In a 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. Yield: 10 servings.

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