Name: Bean and Vegetable Salad
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 can (16 ounces) kidney beans, rinsed and drained -; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained -; 1 can (14-1/2 ounces) Italian diced tomatoes, drained -; 1-1/2 cups frozen peas -; 1-1/2 cups frozen corn -; 1/2 cup chopped onion -; 1/2 cup chopped green pepper -; 3 tablespoons red wine vinegar -; 2 tablespoons olive oil -; 1 garlic clove, minced -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Bean and Vegetable Salad

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 -

How to cook deliciously - Bean and Vegetable Salad

1. Stage

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.