Marinated balsamic bean salad
7 Servings
Ingredients
| Quantity | 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 | |
Directions
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