Ingredients
1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (14-1/2 ounces) Italian diced tomatoes, drained1-1/2 cups frozen peas1-1/2 cups frozen corn1/2 cup chopped onion1/2 cup chopped green pepper3 tablespoons red wine vinegar2 tablespoons olive oil1 garlic clove, minced1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.
