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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 6 tablespoons - chopped red onion
  • 4 tablespoons - red wine vinegar
  • 4 - thin green beans, trimmed
  • 2 tablespoons - Dijon mustard
  • 2 tablespoons - honey
  • 2 tablespoons - extra virgin olive oil
  • 2 cups - shelled cooked edamame (about 10 oz.)
  • 1 cans - (15 oz) dark kidney beans, rinsed and drained
  • 1 cans - chickpeas, rinsed and drained
  • Directions:

    1. Combine onion with 3 Tbsp of the vinegar in small bowl and let stand 15 minutes to pickle. Cook green beans in boiling salted water until tender, 3 minutes. Drain, rinse under cold water, and cut into thirds.

    2. Whisk together mustard, honey, oil, and remaining 1 Tbsp vinegar in large bowl. Stir in pickled onion mixture.

    3. Add cooked green beans, edamame, kidney beans, and chickpeas. Toss together until well combined. Season to taste. (Makes 6 cups.)

    Brief Description

    Healthy version of bean salad

    Main Ingredient:

    beans

    Category:  Salads

    Cuisine:  American

    Prep Time: 25 min

    Notes

    NUTRITION (per serving) 164 cal, 9 g pro, 22 g carb, 6 g fiber, 6 g sugars, 7 g fat, 1 g sat fat, 260 mg sodium

    Source

    Prevention, July 2013

    Posted By:

    ecarr

    Posted On:

    July 4, 2013

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