Category: Vegetables

1 cup Frozen whole-kernel corn

1 cup Frozen cut green beans

1 can (16-ounce) kidney beans

1 can (15-ounce) chickpeas (garbanzo beans)

1 can (1 5-ounce) black beans

1 cup Diced red onion

1/2 cup Balsamic vinegar

1/4 cup Water

2 tbsp Dijon mustard

1 tbsp Dried basil

1 tbsp Olive oil

1 tsp Sugar

1 tsp Dried thyme

1/4 tsp Salt

1/4 tsp 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. Yield: 7 servings (serving size: 1 cup).



CALORIES 214 (16% from fat); FAT 3.8g (sat O.5g, mono 1.7g, poly 0.8g); PROTEIN 10.6g; CARB 37g; FIBER 6.4g; CHOL Omg; IRON 3.5mg; SODIUM 526mg; CALC 74mg



"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.



Recipe by: From Cooking Light, Sept. 1997, p. 124 Posted to MC-Recipe Digest V1 #740 by C4 <c4@groupz.net> on Aug 13, 1997