Confetti Bean Salad
|Recipe Shared By Sherri Graffenberger
Artwork By Alison McDonald
In large bowl:
1 can (16 ounces) kidney beans, rinsed and drained
In small bowl:
4 1/2 tablespoons red wine vinegar
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.