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Marinated Balsamic Bean Salad

Recipes »  Salad  »  Bean

Try this Marinated Balsamic Bean Salad recipe, or contribute your own. "Corn" and "Vegetables" are two of the tags cooks chose for Marinated Balsamic Bean Salad.

Yield: 7 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Salad

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Favorite favorite of 12 people 2 people Try Soon want to try


Verified by stevemur

Servings          
Original recipe makes 7
1 cFrozen cut green beans
1/4 tsSalt
1 15-oz canblack beans
1/2 cBalsamic vinegar
1 tbolive oil
1 cred onion; Diced
1 tbDried basil
1 cFrozen whole-kernel corn
1 tsDried thyme
2 tbDijon mustard
2 Garlic; minced
1 15-oz canchickpeas
1/4 cWater
1 16-oz cankidney beans
1 tsSugar
1/4 tswhite pepper; Ground

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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Calories Per Serving: 265
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Tags

  1. Vegetables
  2. Corn
  3. Basil
  4. Bean
  5. Mustard
  6. Olive oil
  7. Onion
  8. Red Onion
  9. Garlic
  10. Peas
  11. Balsamic Vinegar
  12. Green beans
  13. Salad
  14. Lunch

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