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

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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.