Marinated Balsamic Bean Salad 1 c Frozen corn kernels
1 c Cut green beans; frozen
16 oz Kidney beans; canned
15 oz Chickpeas; canned (garbanzo beans)
1 5 ounce black beans; canned
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
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. Marinated Balsamic Bean Salad printer friendly version located here.
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