Confetti Bean Salad

Let’s be honest, we all have cans (and cans) of beans in the pantry that just seem to always take up space on the shelf. Well, now you can put them to good use with this super easy recipe that I whipped together. It has been a big hit in my house with our guests!

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The following are the ingredients:

  • Two cans garbanzo beans
  • One can black beans
  • One can kidney beans
  • One can corn
  • One orange bell pepper
  • One red bell pepper
  • One third large red onion
  • Three cloves garlic
  • Half cup balsamic vinegar
  • 1/4 cup olive oil
  • 1/4 cup avocado oil
  • 1 teaspoon chili powder
  • Half teaspoon paprika
  • Half teaspoon sugar
  • Sea salt and pepper to taste (I use a generous amount of both!)

The Directions:
Simply drain and pour all the canned goods in a large mixing bowl. Then, chop up your peppers, onions and garlic. To add extra pop of color, you can also add a green bell pepper in the mix. (I’m going to try that next time!)

In a separate bowl, whisk together the remaining ingredients. You can choose to use all olive oil or all avocado oil if you don’t want to do half and half. Also, if you’re looking for a bit more flavor, try adding a touch of lime zest.

Finally, take that mixture, pour it over the beans and vegetables, stir everything together and you’re ready to serve.

This recipe is so good and simple – and it’s a great way to use all those canned goods sitting in your pantry!

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