Corn And Bean Confettl Salad
My friend introduced this recipe to me, and I tried it, very good I will make this recipe often for sure.
Yield
5 servingsPrep
5 minCook
3 minReady
8 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
corn
white shoe-peg, 1 can |
*
|
| 1 | x |
kidney beans, canned
light, 1 can |
*
|
| 1 | x |
kidney beans, canned
dark, 1 can |
*
|
| ½ | small |
red onion
diced small |
|
| ¼ | each |
sweet yellow bell peppers
|
*
|
| ¼ | each |
sweet bell peppers
|
*
|
| 1 | x |
rice vinegar
1 jar seasoned |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
corn
white shoe-peg, 1 can |
*
|
| 1 | x |
kidney beans, canned
light, 1 can |
*
|
| 1 | x |
kidney beans, canned
dark, 1 can |
*
|
| 0.5 | small |
red onion
diced small |
|
| 0.3 | each |
sweet yellow bell peppers
|
*
|
| 0.3 | each |
sweet bell peppers
|
*
|
| 1 | x |
rice vinegar
1 jar seasoned |
*
|
Directions
Dice all vegetables very small.
Drain and rinse beans and corn.
Mix together in a glass bowl; add rice vinegar.
Stir and refrigerate.
This will last in the refrigerator for quite a while and still taste Crisp and wonderful!!
Very simple and yummy!
