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Marinated Balsamic Bean Salad

Yield 7 servings (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.