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.