Free Recipe Marinated Balsamic Bean Salad

Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 7

Ingredients for Marinated Balsamic Bean Salad Recipe

1 c Frozen whole-kernel corn
1 c Frozen cut green beans
1 cn (16-ounce) kidney beans
1 cn (15-ounce) chickpeas
-(garbanzo beans)
1 cn (1 5-ounce) black beans
1 c Diced red onion
1/2 c Balsamic vinegar
1/4 c Water
2 tb Dijon mustard
1 tb Dried basil
1 tb Olive oil
1 ts Sugar
1 ts Dried thyme
1/4 ts Salt
1/4 ts Ground white pepper
2 Garlic cloves; minced

Marinated Balsamic Bean Salad 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. 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 <> on Aug 13, 1997

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