Best Mixed Bean Salad
76
- Prep Time15 min
- Total Time25 min
- Makes8 servings
Photo, Erik Putz.
Headed to a barbecue this summer? Our mixed bean salad recipe might give the burgers and hot dogs a run for their money.
Ingredients
2 cups yellow beans, cut into 1-in. pieces
2 cups green beans, cut into 1-in. pieces
2 cups sugar snap peas, halved
1/3 cup extra-virgin olive or vegetable oil
1/3 cup red-wine vinegar
2 garlic cloves, minced
1 tbsp Dijon mustard
1 tbsp granulated sugar
1 1/2 tsp salt
1/2 tsp pepper
1/2 finely chopped red onion
1 540-mL can red kidney beans, drained and rinsed
1 398-mL can black-eyed peas, drained and rinsed
1 cup chopped parsley or cilantro
Instructions
COOK yellow and green beans in a pot of boiling salted water for 3 min. Add snap peas during the last 2 min. Drain and immerse in ice water. Drain, then pat dry.
WHISK oil, vinegar, garlic, Dijon, sugar, salt and pepper in a large bowl. Add onion and let stand for 10 min. Add cooked and canned beans and toss until coated. Stir in parsley. Serve right away, or cover and refrigerate until cold, about 2 hr.
Nutrition (per serving)
Calories 210, Protein 8g, Carbohydrates 24g, Fat 10g, Fibre 7g, Sodium 821mg.
Excellent source of vitamin B6.
Get more easy barbecue side-salad recipes.
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