Marinated balsamic bean salad

Yield: 7 Servings

Measure Ingredient
1 cup Frozen whole-kernel corn
1 cup Frozen cut green beans
1 can (16-ounce) kidney beans
1 can (15-ounce) chickpeas (garbanzo beans)
1 can (1 5-ounce) 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

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. Yield: 7 servings (serving size: 1 cup).

CALORIES 214 (16% from fat); FAT 3.8g (sat O.5g, mono 1.7g, poly 0.8g); PROTEIN 10.6g; CARB 37g; FIBER 6.4g; CHOL Omg; IRON 3.5mg; SODIUM 526mg; CALC 74mg

"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. " -Susan Morreal, San Diego, Calif.

Recipe by: From Cooking Light, Sept. 1997, p. 124 Posted to MC-Recipe Digest V1 #740 by C4<c4@...> on Aug 13, 1997

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