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Confetti Bean Salad recipe

A colorful and healthy three-bean saladwith diced tomatoes, corn and mushrooms tossed in a fat-freeCaesar-style salad dressing.

Recipe: Confetti Bean Salad

1 (15-ounce) can garbanzo beans, rinsed,drained
1 (15-ounce) can red kidney beans, rinsed, drained
1 (15-ounce) can pinto beans, rinsed, drained
1 (14 1/2-ounce) can diced tomatoes with roasted garlic, undrained
1 (8 3/4 ounces) whole kernel corn, drained
1 (8-ounce) jar mushrooms and garlic, drained
1/2 cup fat-free Caesar Italian salad dressing
2 teaspoons Italian seasoning
1/4 teaspoon pepper

  • Mix all ingredients. Serve at room temperature;can be chilled or heated as desired.

    Makes 8 servings (about 1 cup each).

    Nutrient Information Per serving: Calories208; Fat 2g; % Calories from Fat 7; Carbohydrate 40g; Folate114mcg; Sodium 955mg; Protein 10g; Dietary Fiber 10g; Cholesterol0mg

    Recipe provided courtesy of The Bean Education& Awareness Network.

    Black Bean Confetti Salad

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  • Comments

    1 Comment


    I loved this quick salad! Not only was it delicious and simple to make but it looked fantastic with all the different colors! I m a huge fan of black beans and am always looking for news ways to use them! This is something that will definitely stay in my recipe books! Thanks!!

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