Marinated Balsamic Bean Salad |
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Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 8 |
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This flavorful chilled salad is wonderful year around, but is especially nice during the hot summer afternoons. And it keeps wonderfully well in the fridge! Adapted from a recipe by Cooking Light, 1997. Prep time includes chilling. Ingredients:
1 cup frozen whole kernel corn or 1 cup yellow wax bean |
1 cup frozen cut green beans |
1 (16 ounce) can kidney beans (or other favorite red beans) |
1 (15 ounce) can garbanzo beans (chickpeas) |
1 (15 ounce) can black beans or 1 (15 ounce) can black soybeans |
1 cup diced red onion |
1/2 cup balsamic vinegar |
1/4 cup water |
2 tablespoons dijon mustard |
3 tablespoons minced fresh basil or 1 tablespoon dried basil |
1 tablespoon olive oil |
1/2 teaspoon sugar |
1 teaspoon dried thyme |
1/4 teaspoon salt, to taste |
1/4 teaspoon white pepper |
2 garlic cloves, minced |
Directions:
1. In a colander in the sink, add the corn, green beans, kidney beans, garbanzo beans, and black beans; rinse them well then let drain.
2. In a large bowl combine the onion and remaining ingredients and the mixture in the colander and stir to coat.
3. Transfer to a container with a cover and refrigerate for at least 4 hours, stirring or shaking occasionally.
4. Note: also good with yellow wax beans and a bit of black olive added - I omit the corn and substitute the yellow wax beans.
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