Marinated Balsamic Bean Salad

Recipe Ingredients

1 cup	62g / 2.2oz	Frozen whole-kernel corn
1 cup	160g / 5.6oz	Frozen cut green beans
1		Kidney beans - (16-ounce)
1		Chickpeas - (garbanzo beans) (15-ounce)
1		Black beans - (1 5-ounce)
1 cup	62g / 2.2oz	Diced red onion
		L/2 cup balsamic vinegar
1/4 cup	59ml	Water
2 tablespoons	30ml	Dijon mustard
1 tablespoon	15ml	Dried basil
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Dried thyme
		L/4 teaspoon salt
		L/4 teaspoon ground white pepper
2		Garlic cloves - minced

Recipe Instructions

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.

"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.

Source:
From Cooking Light, Sept. 1997, p. 124

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