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Title: Marinated Balsamic Bean Salad Categories: Vegetables Yield: 7 Servings 1 c Frozen whole-kernel corn 1 c Frozen cut green beans 1 cn (16-ounce) kidney beans 1 cn (15-ounce) chickpeas -(garbanzo beans) 1 cn (1 5-ounce) black beans 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 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 |