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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This medley of beans won the enthusiastic approval of my husband, who says he'll eat low-fat, low-cholesterol food only if ti tastes really good, relates Bonnie McKinsey from Greenville, South Carolina. The peas and corn add crunch and color. 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 |
Directions:
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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