Confetti Bean Salad - cooking recipe

Ingredients

1 (16 ounce) can kidney beans
1 (15 ounce) can garbanzo beans
1 (14 1/2 ounce) can Italian-style diced tomatoes
1 1/2 cups frozen peas
1 1/2 cups frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons apple cider vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

Rinse and drain beans.
Drain tomatoes.
Combine all beans and vegetables in a large bowl.
In a small bowl, combine vinegar, oil, garlic, salt & pepper.
Pour over bean mixture and toss to coat.
Cover and refrigerate for at least 4 hours.