Mediterranean Bean, Potato and Vegetable Salad Platter

Serves: 4
Prep: 10 min
Cook: 0 min
Total: 30 min

Ingredients:

• 2 cups canned kidney beans, drained and rinsed
• 2 cups sliced cooked red potatoes
• 1/2 cup balsamic vinegar
• 2 tablespoons minced garlic
• 2 tablespoons lemon juice
• 3 tablespoons honey
• 1 tablespoon olive oil
• 1/4 cup minced red onions
• 1/4 teaspoon salt
• 3 cups torn leaf lettuces
• 1/2 cup sliced sweet red peppers
• 1/2 cup sliced green peppers
• 1/2 cup whole-kernel corn
• 1 large tomato, cut into wedges
• ground black pepper

Directions:
1. In a large bowl, combine the beans, potatoes, vinegar, garlic, lemon juice, honey, oil, onions and salt. Stir gently.

2. Let marinate at room temperature for 20 minutes.

3. Line a platter with the lettuce; arrange the red and green peppers, corn and tomatoes around the edge.

4. Strain the beans and potatoes from the marinade; pile in the center of the platter. Drizzle the marinade over the vegetables. Add pepper to taste.

Nutritional Facts per serving:
Calories: 291.1
Fat: 4.8 g
Saturated fat: 0.7 g
Cholesterol: 0 mg
Sodium: 544.8 mg
Carbohydrates: 54.7 g
Total sugars: 22.3 g
Dietary fiber: 9.2 g
Protein: 10.1 g