Marinated Balsamic Bean Salad Recipe - Cooking Index
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 |
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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