First UMC Lafayette

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Confetti Bean Salad

Posted by on Jun 29, 2021

Confetti Bean Salad
Recipe Shared By Sherri Graffenberger
Artwork By Alison McDonald


In large bowl:

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo or chickpeas, rinsed and drained
1 fresh tomato or 1 cup grape tomatoes, quartered
1 cup frozen peas
1 cup frozen corn

In small bowl:

4 1/2 tablespoons red wine vinegar
3 tablespoon olive oil
1 clove of garlic, minced or 1/2 teaspoon powdered garlic
1/2 teaspoon salt
1/2 freshly ground pepper



Pour contents of the small bowl over vegetables in the large bowl and mix.

Cover and refrigerate for at least 4 hours or overnight.

Mix and serve.

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