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Ingredientes
- 1 c. frzn whole-kernel corn
- 1 c. frzn cut green beans
- 16 ounce canned kidney beans
- 15 ounce canned chickpeas (garbanzo beans)
- 15 ounce canned black beans
- 1 c. diced red onion
- 1/2 c. balsamic vinegar
- 1/4 c. water
- 2 Tbsp. Dijon mustard
- 1 Tbsp. dry basil
- 1 Tbsp. extra virgin olive oil
- 1 tsp sugar
- 1 tsp dry thyme
- 1/4 tsp salt
- 1/4 tsp grnd white pepper
- 2 x garlic cloves chopped
Direcciones
- Combine the first 5 ingredients in a colander; rinse and drain. Combine onion and remaining ingredients in a bowl; add in corn and beans, tossing gently to coat. Cover and marinate in refrigerator at least 4 hrs, stirring occasionally. Serve with a slotted spoon.
- Serving Size: 1 c.
- NOTES : "This is great at lunch or possibly as a side dish on warm summer nights. It keeps well for quite a long time in the fridge." Susan Morreal, San Diego, Calif.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 7 servings | |
| Calories 416 | |
| Calories from Fat 37 | 9% |
| Total Fat 4.28g | 5% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 517mg | 22% |
| Potassium 1319mg | 38% |
| Total Carbs 73.56g | 20% |
| Dietary Fiber 18.2g | 61% |
| Sugars 7.28g | 5% |
| Protein 21.87g | 35% |
