Confetti Bean Salad 1 can (16 oz.) kidney beans, rinsed and drained 1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained 1 can (14-1/2 oz.) Italian diced tomatoes, drained 1-1/2 cups frozen peas 1-1/2 cups frozen corn 1/2 cup chopped onion 1/2 cup chopped green pepper 3 tbsp. Red wine vinegar or cider vinegar 2 tbsp. Olive or canola oil 1 garlic clove, minced 1/2 tsp. Salt 1/4 tsp. Pepper 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. Yield: 10 servings. Nutritional Analysis: One serving (3/4 cup) equals 176 calories, 4 g. fat, 0 cholesterol, 358 mg. Sodium, 30 g. carbohydrate, 8 g. fiber, 7 g. protein. Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.