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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This came from Light & Tasty. I always have to give the recipe out when I take it somewhere. It's a great make ahead recipe. Ingredients:
1 (16 ounce) can kidney beans |
1 (15 ounce) can garbanzo beans |
1 (14 1/2 ounce) can italian-style diced tomatoes |
1 1/2 cups frozen peas |
1 1/2 cups frozen whole kernel corn |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
3 tablespoons apple cider vinegar |
2 tablespoons olive oil |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Rinse and drain beans.
2. Drain tomatoes.
3. Combine all beans and vegetables in a large bowl.
4. In a small bowl, combine vinegar, oil, garlic, salt & pepper.
5. Pour over bean mixture and toss to coat.
6. Cover and refrigerate for at least 4 hours.
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