Cookbook:Three Bean Confetti Salad

| American cuisine | Vegetarian Cuisine

Ingredients

 * 1 can (15 oz) pinto beans, rinsed and drained
 * 1 can (15 oz) red kidney beans, rinsed and drained
 * 1 can (12 oz) black beans, rinsed and drained
 * 1 can (8¾ oz) whole kernel corn, drained
 * 1 can (14½ oz) diced tomatoes with roasted garlic, undrained
 * ½ cup fat-free Italian salad dressing
 * 2 teaspoons Italian seasoning
 * ¼ teaspoon pepper

Procedure

 * 1) In a bowl, mix together beans, corn, tomatoes, Italian salad dressing, Italian seasoning and pepper.
 * 2) Serve chilled or at room temperature.