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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Bursting with a colorful crunch, this bean salad is a snap thanks to store-bought salad dressing. Iola Eagle, Bella Vista, Arkansas Ingredients:
1 package (16 ounces) frozen gold and white corn, thawed |
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 medium cucumber, finely chopped |
1 cup finely chopped sweet onion |
1 medium sweet red pepper, finely chopped |
1 cup fat-free honey dijon salad dressing |
Directions:
1. In a large bowl, combine the first seven ingredients. Pour salad dressing over mixture and toss to coat. Cover and refrigerate until serving. Yield: 12 servings (3/4 cup each).
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