Marinated Balsamic Bean Salad

Name: Marinated Balsamic Bean Salad
Ingredients: 1 cup frozen whole kernel corn or 1 cup yellow wax bean; 1 cup frozen cut green beans; 1 (16 ounce) can kidney beans (or other favorite red beans); 1 (15 ounce) can garbanzo beans (chickpeas); 1 (15 ounce) can black beans or (15 ounce) can black soybeans; 1 cup diced red onion; 1/2 cup balsamic vinegar; 1/4 cup water; 2 tablespoons Dijon mustard; 3 tablespoons minced fresh basil or 1 tablespoon dried basil; 1 tablespoon olive oil; 1/2 teaspoon sugar; 1 teaspoon dried thyme; 1/4 teaspoon salt, to taste; 1/4 teaspoon white pepper; 2 garlic cloves, minced

16 ingredients

4 steps

Ingredients

1 cup frozen whole kernel corn or 1 cup yellow wax bean
1 cup frozen cut green beans
1 (16 ounce) can kidney beans (or other favorite red beans)
1 (15 ounce) can garbanzo beans (chickpeas)
1 (15 ounce) can black beans or (15 ounce) can black soybeans
1 cup diced red onion
1/2 cup balsamic vinegar
1/4 cup water
2 tablespoons Dijon mustard
3 tablespoons minced fresh basil or 1 tablespoon dried basil
1 tablespoon olive oil
1/2 teaspoon sugar
1 teaspoon dried thyme
1/4 teaspoon salt, to taste
1/4 teaspoon white pepper
2 garlic cloves, minced

Directions

1

In a colander in the sink, add the corn, green beans, kidney beans, garbanzo beans, and black beans; rinse them well then let drain.
2

In a large bowl combine the onion and remaining ingredients and the mixture in the colander and stir to coat.
3

Transfer to a container with a cover and refrigerate for at least 4 hours, stirring or shaking occasionally.
4

Note: also good with yellow wax beans and a bit of black olive added - I omit the corn and substitute the yellow wax beans.