Corn, Bean and Chickpea Salad

Submitted by Karen McLean

"I recently joined in our Community Kitchen at our Church and this was a wonderful salad. Easy to make as well."

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 25

ingredients

• 3 (19 ounce) cans red kidney beans
• 3 (19 ounce) cans chickpeas
• 3 (15 ounce) cans black beans
• 3 (12 ounce) cans corn kernels
• 1 red pepper, diced
• 3 vidalia onions, chopped
• 1 1⁄2 cups diced celery
• 3 teaspoons basil
• 1 1⁄2 cups red wine vinegar
• 3⁄4 cup oil
• 3 tablespoons Dijon mustard
• 3 cloves minced garlic
• salt and pepper
• 1 1⁄2 teaspoons hot pepper (optional)

directions

1. Combine chickpeas, kidney beans, black beans, corn,onion,.
2. red pepper and celery.
3. Set aside.
4. Mix together basil, vinegar, oil, mustard, garlic.
5. salt and pepper.
6. Pour over bean salad and toss.
7. May add 1 12 tsp hot pepper if desired.

Reviews

[junk8933]

This one is really fantastic!! It's so open to improvisation. I don't like raw onions, so I caramelised them. I also used apple cider vinegar to cut down on the "vinegary" flavour.

 

[Blakey]

I recently made this for a pot luck at work. A bit too "vinegary" for my taste, but VERY easty to make and modify. I only used 1 onion and 1 garlic clove. I will definatley make it again with less vinegar.