Marinated Balsamic Bean Salad

Ready in 1 hour

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.

Top-ranked recipe named "Marinated Balsamic Bean Salad"


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1 c Frozen cut green beans
1/4 ts Salt
1 15-oz can black beans
1/2 c Balsamic vinegar
1 tb olive oil
1 c red onion; Diced
1 tb Dried basil
1 c Frozen whole-kernel corn
1 ts Dried thyme
2 tb Dijon mustard
2 Garlic; minced
1 15-oz can chickpeas
1/4 c Water
1 16-oz can kidney beans
1 ts Sugar
1/4 ts white pepper; Ground

Original recipe makes 7



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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