BALSAMIC BEAN SALAD
1 cup of frozen corn
1 cup of frozen green beans
16-ounce can of kidney beans
15-ounce can of chickpeas
15-ounce can of black beans
1 cup of diced red onion
1/2 cup of balsamic vinegar
1/4 cup of water
2 tablespoons of Dijon mustard
1 tablespoon of dried basil
1 tablespoon of olive oil
1 teaspoon of sugar
1 teaspoon of dried thyme
1/4 teaspoon of salt
1/4 teaspoon of white pepper
2 minced garlic cloves
Combine corn, green beans, kidney beans, chickpeas and black beans
in a colander. Rinse with cold water and drain well.
Combine onion, vinegar, mustard, basil, oil, sugar, thyme, salt,
pepper
and garlic in a medium-sized bowl. Add corn mixture, tossing gently
to coat.
Cover and marinate in refrigerator for 4 hours, stirring occasionally.