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Confetti 3 Bean Salad Recipe

Looking for a good salad to serve at the next gathering or barbecue? Confetti Bean Salad has plenty of colorful vegetables along with beans and a sweet and sour vinaigrette to please everyone. It goes well with pulled pork or other summer sandwiches, grilled specialties, or picnic fare. One advantage to this salad is that it can be made a little bit ahead; in fact, itís better when itís made the night before.
Although it takes some time to chop the vegetables, and there are quite a few ingredients, this salad can still be put together in about 30 minutes. The results are well worth it. If you donít have time to chop veggies, most of the ones called for in this recipe can be found already chopped in the produce departments of larger grocery stores. The salad is prettiest when the vegetables are diced and are the same size. However, if you are in a big hurry, they can be chopped in a food processor Ė the results wonít be quite as pretty, but will taste just as good.

Feel free to vary the type of beans and vegetables in the salad, or leave out the ones you donít care for. You can fine-tune it to your personal preferences and to one that everyone in your family likes.

18 Servings

1/4 cup vegetable oil
1/2 cup sugar
2 tablespoons apple cider vinegar
1 clove garlic, finely minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Tabasco pepper sauce, or other hot sauce

1 15 oz. can great Northern beans, drained and rinsed
1 15 oz. can black beans
1 15 oz. can garbanzo beans, rinsed and drained
1 green bell pepper, diced
1 diced red bell pepper
1/2 to 3/4 cup diced red onions
1 medium jicama, peeled and diced
1 medium cucumber, diced
1 1/2 cups finely chopped cauliflower

1 to 2 avocados, diced
  1. Mix the vegetable oil, sugar, vinegar, garlic, salt, pepper, and Tabasco in a blender container; blend until the sugar is dissolved and thickened.
  2. Scrape down the sides and blend again. Alternately, whisk together the dressing ingredients in a small bowl; set the dressing aside.
  3. Mix the beans, peppers, onions, jicama, cucumber, and cauliflower in a serving bowl.
  4. Place the diced avocado in a small bowl and toss with the dressing (this prevents browning).
  5. Add the avocados and dressing to the bean mixture and mix well.
  6. Cover with plastic wrap and refrigerate until serving time.

Amount Per Serving
Calories 297 Calories from Fat 57
Percent Total Calories From: Fat 19% Protein 17% Carb. 64%

Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 140 mg
Total Carbohydrate 48 g
Dietary Fiber 10 g
Sugars 6 g
Protein 13 g

Vitamin A 7% Vitamin C 48% Calcium 0% Iron 22%

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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


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