Confetti Bean Salad

• Vegan
• Gluten free

• Produce

  • 2 Bell peppers
  • 1 cans Black beans
  • 1 cans Garbanzo beans/chickpeas
  • 3 Garlic cloves
  • 1 can Kidney beans
  • 1 Red onion, medium

• Condiments

  • 1/2 cup Balsamic vinegar

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/2 tsp Paprika
  • 1 Salt and pepper
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on twintough.com

Ingredients

• 1-2 cans garbanzo beans/chickpeas
• 1 can kidney beans
• 1-2 cans black beans
• 1 package (10 oz) frozen corn, thawed (I use the steam-in-the-bag ones and microwave it according to the directions. I have also used canned corn. It just depends on what I have available at the time)
• 1 medium red onion, diced
• 2 bell peppers, diced (any color, any combination)
• 3 garlic cloves, minced
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika (optional)
• 1/2 teaspoon sugar
• salt and pepper to taste

Directions

• Combine first seven ingredients in a large bowl.
• Whisk remaining ingredients in a small bowl and pour over bean mixture. (I have also put the liquid ingredients in a lidded container and shaken to combine.)
• Serve at room temperature or chilled.
• Store any leftovers in an airtight container in the refrigerator.