Marinated Balsamic Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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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. 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 |
1/2 cup balsamic vinegar |
1/4 cup water |
2 tablespoons dijon mustard |
1 tablespoon dried basil |
1 tablespoon olive oil |
1 teaspoon sugar |
1 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 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.
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