>
VoyForums
[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

[ Login ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, 2, 3, [4] ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 11:46:48 07/01/05 Fri
Author: Pat
Author Host/IP: c-24-4-141-83.hsd1.ca.comcast.net / 24.4.141.83
Subject: Marinated Balsamic Bean Salad

A friend in Canada just made this for her salad club and said it was a big hit.


Marinated Balsamic Bean Salad

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.


1 cup frozen whole-kernel corn
1 cup frozen cut green beans
1 (16-ounce) can kidney beans
1 (15-ounce) can chickpeas (garbanzo beans)
1 (15-ounce) can black beans
1 cup diced red onion
1/2 cup balsamic vinegar
1/4 cup water
2 tablespoons Dijon mustard
1 tablespoon dried basil
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 garlic cloves, minced

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 0.5g,mono 1.7g,poly 0.8g); PROTEIN 10.6g; CHOLESTEROL 0.0mg; CALCIUM 74mg; SODIUM 526mg; FIBER 6.4g; IRON 3.5mg; CARBOHYDRATE 37g
Cooking Light, SEPTEMBER 1997

[ Next Thread | Previous Thread | Next Message | Previous Message ]
Forum timezone: GMT-8
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.