basalmic bean and corn salad

Name: basalmic bean and corn salad Recipe
Prep time: 20 min
Total time: 20 min
Yield: 11
Ingredients: 1 can (15 oz) pinto beans; 1 can (16 oz) kidney beans; 1 can (15 oz) chickpeas - garbanzo beans; 1 can (15 oz) black beans; 2/3 cup frozen whole kernel corn; 255 grams green snap beans; 1/2 sweet onion diced (168 grams); 1/2 cup basalmic vinegar; 1/4 cup water; 2 tablespoons dijon mustard; 1 tablespoon dried basil; 1 tablespoon olive oil; 1 teaspoon dried thyme; 1 tablespoon sugar; 1/4 teaspoon sea salt; 1/4 teaspoon ground pepper; 3 cloves garlic diced small

Minutes to Prepare: 20

Number of Servings: 11

Ingredients

1 can (15 oz) pinto beans1 can (16 oz) kidney beans1 can (15 oz) chickpeas - garbanzo beans1 can (15 oz) black beans2/3 cup frozen whole kernel corn255 grams green snap beans1/2 sweet onion diced (168 grams)1/2 cup basalmic vinegar1/4 cup water2 tablespoons dijon mustard1 tablespoon dried basil1 tablespoon olive oil1 teaspoon dried thyme1 tablespoon sugar1/4 teaspoon sea salt1/4 teaspoon ground pepper3 cloves garlic diced small

Directions

Combine spices, oil, mustard, garlic, sugar, water and vinegar in small bowl. Rinse and drain beans. Combine beans, onions and corn. When mixed coat with spice mixture and toss gently to coat. Let marinate in fridge for about 4-5 hours or more. Stir occasionally for better flavor. 1 full cup serving makes 11

Number of Servings: 11

Recipe submitted by SparkPeople user DAFANTDH.

Servings Per Recipe: 11

Nutritional Info Amount Per Serving

Calories: 170.1
Total Fat: 2.0 g
Cholesterol: 0.0 mg
Sodium: 356.6 mg
Total Carbs: 30.8 g
Dietary Fiber: 8.7 g
Protein: 8.2 g

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