| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Sami | Vegetables | 7 | Servings |
INGREDIENTS
| 1 | c | Frozen whole-kernel corn |
| 1 | c | Frozen cut green beans |
| 1 | cn | (16-ounce) kidney beans |
| 1 | cn | (15-ounce) chickpeas (garbanzo beans) |
| 1 | cn | (1 5-ounce) black beans |
| 1 | c | Diced red onion |
| 1/2 | c | Balsamic vinegar |
| 1/4 | c | Water |
| 2 | tb | Dijon mustard |
| 1 | tb | Dried basil |
| 1 | tb | Olive oil |
| 1 | ts | Sugar |
| 1 | ts | Dried thyme |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground white pepper |
| 2 | Garlic cloves; minced |
INSTRUCTIONS
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 <[email protected]> on Aug 13, 1997
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