Marinated Balsamic Bean Salad

recipe
This is great at lunch or as a side dish on hot summer nights. It keeps well for quite a long time in the fridge.

Yield:

7 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 214
Caloriesfromfat 16 %
Fat 3.8 g
Satfat 0.5 g
Monofat 1.7 g
Polyfat 0.8 g
Protein 10.6 g
Carbohydrate 37 g
Fiber 6.4 g
Cholesterol 0.0 mg
Iron 3.5 mg
Sodium 526 mg
Calcium 74 mg

Ingredients

1 cup frozen whole-kernel corn
1 cup frozen cut green beans
1 (16-ounce) can kidney beans
1 (15-ounce) can chickpeas (garbanzo beans)
1 (15-ounce) can black beans
1 cup diced red onion
1/2 cup balsamic vinegar
1/4 cup water
2 tablespoons Dijon mustard
1 tablespoon dried basil
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 garlic cloves, minced

Preparation

Combine the first 5 ingredients in a colander; rinse and drain. Combine onion and remaining ingredients in a bowl; add corn and beans, tossing gently to coat. Cover and marinate in refrigerator at least 4 hours, stirring occasionally. Serve with a slotted spoon.

Note:

September 1997
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