Marinated Balsamic Bean Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 214
  • Calories from fat: 16%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 10.6g
  • Carbohydrate: 37g
  • Fiber: 6.4g
  • Cholesterol: 0.0mg
  • Iron: 3.5mg
  • Sodium: 526mg
  • Calcium: 74mg

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

  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.
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