Three Bean Confetti Salad
This three bean salad takes ten minutes and needs nothing but a can opener, a bowl and a spoon. The tomatoes are canned with roasted garlic and added undrained, so their juice does the work of a dressing base alongside the Italian dressing. Pinto, kidney and black beans give it varied color and texture, with corn for sweetness. It makes eight servings and holds up well for picnics and potlucks.
Instructions
Open the cans of pinto, kidney and black beans, tip them into a colander and rinse them under cold water until the liquid runs clear. Let them drain well, then transfer them to a large bowl.
Drain the corn and add it to the beans. Pour in the diced tomatoes with roasted garlic along with their juice, since that liquid becomes part of the dressing.
Add the Italian salad dressing, the Italian seasoning and the pepper. Stir gently until every bean and kernel is coated and the seasoning is spread evenly through the salad.
Serve right away at room temperature, or cover the bowl and chill it until you are ready to eat. Stir once more before serving, because the juices settle at the bottom.
Make it personal.
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