Guest guest Posted June 11, 2006 Report Share Posted June 11, 2006 Marinated Balsamic Bean Salad 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. 1 cup frozen whole-kernel corn 1 cup frozen cut green beans 1 can kidney beans, 16 ounces 1 can chickpeas, 15 ounces 1 can black beans, 5 ounces 1 cup diced red onion l/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 l/4 teaspoon salt l/4 teaspoon 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. Serves 7. A mother of 7, I need to lay down. -- http://www.fastmail.fm - Choose from over 50 domains or use your own Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.