Festive Bean Salad


2 cups (canned) red kidney beans, rinsed and drained

2 cups (canned) Great Northern white beans, rinsed and drained

2 cups (canned) black beans, rinsed and drained

1 (10 ounce) package frozen corn, defrosted and drained

1 (10 ounce) package frozen green beans, defrosted and drained

1 large red onion, chopped

In a large bowl combine all ingredients. Set aside until marinade is prepared.


3/4 cup balsamic vinegar

1/2 cup water

2 1/2 Tablespoons Dijon mustard

1 1/2 Tablespoons olive oil


1 Tablespoon dried basil

1 1/2 teaspoons dried thyme

1/4 teaspoon salt

1/4 teaspoon white pepper

3 garlic cloves, minced

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


Whisk together until blended. Pour over bean mixture and toss to coat thoroughly. Cover and refrigerate at least 4 hours, stirring occasionally to distribute marinade. Use slotted spoon to serve.
Serves 8.