Marinated Balsamic Bean Salad

Name: Marinated Balsamic Bean Salad
Yield: 7 servings (serving size: 1 cup)
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; ½ cup balsamic vinegar; ¼ cup water; 2 tablespoons Dijon mustard; 1 tablespoon dried basil; 1 tablespoon olive oil; 1 teaspoon sugar; 1 teaspoon dried thyme; ¼ teaspoon salt; ¼ teaspoon ground white pepper; 2 garlic cloves, minced

2 Ratings
2 Reviews

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.

Recipe by Cooking Light September 1997

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Recipe Summary

Yield:

7 servings (serving size: 1 cup)

Nutrition Info

Directions

Step 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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Nutrition Facts

Per Serving:

214 calories; calories from fat 16%; fat 3.8g; saturated fat 0.5g; mono fat 1.7g; poly fat 0.8g; protein 10.6g; carbohydrates 37g; fiber 6.4g; iron 3.5mg; sodium 526mg; calcium 74mg.

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PinkLadyLA

06/23/2011

Neither my boyfriend nor I liked this very much. I think the taste of the vinegar may have been the problem. Something was just off. I won't make again.

hagrant2

06/03/2011

Very good and really easy to throw together! I eat it for lunch over spinach or mixed greens.

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Marinated Balsamic Bean Salad

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Marinated Balsamic Bean Salad

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Marinated Balsamic Bean Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Marinated Balsamic Bean Salad