Appetizers / Soups / Salads

Three-Bean Salad with Balsamic Vinaigrette takes 10 minutes to prepare.

Three-Bean Salad with Balsamic Vinaigrette takes 120 minutes to cook.

Three-Bean Salad with Balsamic Vinaigrette makes 6 servings.

The ingredients for Three-Bean Salad with Balsamic Vinaigrette are:

1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) Cannellini white kidney beans, rinsed and drained
1 can (15 oz) garbanzo beans, rinsed and drained
1 cup corn, lightly steamed
1/4 cup cider vinegar
3 T balsamic vinegar
3 T minced fresh parsley
2 T olive oil
Freshly ground black pepper
Salt
Pinch of sugar

Here is how you make Three-Bean Salad with Balsamic Vinaigrette:

In a wide, shallow bowl, place the kidney beans in an even layer. Add the Cannellini white kidney beans in an even layer and cover with even layers of the garbanzo beans and corn. Set aside.In a medium bowl, whisk together the cider vinegar, balsamic vinegar, parsley, oil and pepper, salt and sugar to taste. Pour over the beans. Cover and marinate for at least 2 hours, or until read to serve. Stir the beans occasionally while marinating. Taste to adjust the seasonings before servingNumber of Servings: 6Recipe submitted by SparkPeople user LADYITHIS.

The nutritional information for Three-Bean Salad with Balsamic Vinaigrette is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 275.2

• Total Fat: 5.9 g
• Cholesterol: 0.0 mg
• Sodium: 707.8 mg
• Total Carbs: 45.3 g
• Dietary Fiber: 11.6 g
• Protein: 12.5 g