Recipe - Marinated Balsamic Bean Salad

1 cup Frozen wholekernel corn
1 cup Frozen cut green beans
1 cn (16ounce) kidney beans
1 cn (15ounce) chickpeas
(garbanzo beans)
1 cn (1 5ounce) black beans
1 cup Diced red onion
One half cup Balsamic vinegar
One fourth cup Water
2 tablespoon Dijon mustard
1 tablespoon Dried basil
1 tablespoon Olive oil
1 teaspoon Sugar
1 teaspoon Dried thyme
One fourth teaspoon Salt
One fourth 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. 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 MCRecipe
Digest V1 #740 by C4 c4@groupz.net on Aug 13, 1997