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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I shared this recipe with a friend a while back. Now we kid about who will make it when we're attending the same event! No matter who brings the salad, it's always a hit at get-togethers. -Doreen Storz Bloomsburg, Pennsylvania Ingredients:
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 package (10 ounces) frozen corn, thawed |
1/2 cup minced fresh cilantro |
1/2 cup chopped sweet red pepper |
1/2 cup chopped green pepper |
1/4 cup chopped onion |
1 small jalapeno pepper, seeded and finely chopped, optional |
2 garlic cloves, minced |
1/2 cup balsamic vinegar |
1/4 cup olive oil |
1 teaspoon chili powder |
1/2 teaspoon sugar |
Directions:
1. In a large bowl, combine the beans, corn, cilantro, peppers, onion, jalapeno if desired and garlic.
2. In a small bowl, whisk the vinegar, oil, chili powder and sugar. Pour over bean mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 12 servings.
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