Title: Marinated Balsamic Bean Salad
Categories: Salad Vegetable
Yield: 7 Servings

1	c	Frozen corn kernels
1	c	Cut green beans; frozen
16	oz	Kidney beans; canned
15	oz	Chickpeas; canned
		(garbznzo 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

"This is great at lunch or as a side dish on hot summer nights. It keeps wellfor quite a longtime in the fridge. " Susan Morreal, San Diego, Calif

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 0. 5g, mono 1. 7g, poly 0. 8g); PROTEIN 10. 6g; CARl3 37g; FIBER 6. 4g; CHOL 0mg; IRON 3. Smg; SODIUM 526mg; CALC 74mg

Posted to MM-Recipes Digest V4 #3

Recipe by: Cooking Light, September 1997, page 124

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