Ingredients
Units
Scale
- 1 cup frozen whole-kernel corn
- 1 cup frozen cut green beans
- 1 (16-oz) can kidney beans
- 1 (15-oz) can chickpeas (garbanzo beans)
- 1 (15-oz) 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
- 2 cloves minced garlic
Instructions
- 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.
Keywords: bean salad, salads, beans