Southwestern Three-Bean Salad

1/2 cup red wine vinegar
3 tablespoons orange juice
1 tablespoon snipped fresh cilantro or parsley
1/2 teaspoon bottled minced garlic
3/4 teaspoon ground turmeric
1 9-ounce package frozen cut green beans
1 cup loose-pack frozen whole kernel corn
1 15-ounce can black beans, rinsed and drained
1-1/2 cups chopped carrots
1/2 of a 15-ounce can garbanzo beans, rinsed and drained
1 medium red onion, thinly sliced


For dressing, in a screw-top jar, combine vinegar, orange juice, cilantro or parsley, garlic, and turmeric. Cover; shake well.
Cook green beans and corn in a small amount of boiling water 5 minutes or until crisp-tender. Drain. Rinse with cold water; drain.
Combine green beans, corn, black beans, carrots, garbanzo beans, and onion.
Pour dressing over bean mixture; toss to coat.
Chill, covered, in refrigerator at least 2 hours or up to 24 hours, stirring occasionally.
Makes 8 side-dish servings.  
 

Recipe submitted by Dee