MARINATED BALSAMIC BEAN SALAD

Marinated Balsamic Bean Salad image

This flavorful chilled salad is wonderful year around, but is especially nice during the hot summer afternoons. And it keeps wonderfully well in the fridge! Adapted from a recipe by Cooking Light, 1997. Prep time includes chilling.

Provided by Julesong

Time 4h

Yield 6-8 serving(s)

Number Of Ingredients 16

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 1 (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

Steps:

In a colander in the sink, add the corn, green beans, kidney beans, garbanzo beans, and black beans; rinse them well then let drain.
In a large bowl combine the onion and remaining ingredients and the mixture in the colander and stir to coat.
Transfer to a container with a cover and refrigerate for at least 4 hours, stirring or shaking occasionally.
Note: also good with yellow wax beans and a bit of black olive added - I omit the corn and substitute the yellow wax beans.

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