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Multi-bean salad

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  • Makes4 Servings
By Chatelaine
Multi-bean salad

Jodi Pudge

Chatelaine Triple Tested

Ingredients

  • 1 cup each yellow and green beans, cut into 1-in. pieces

  • 1/4 cup red-wine vinegar

  • 2 tbsp olive oil

  • 2 tbsp honey

  • 1 tsp Dijon mustard

  • 540-mL can bean medley

  • 1/4 cup chopped parsley

Instructions

  • Trim 1 cup each green and yellow beans. Cut into 1-in. pieces. Cook in a large saucepan of boiling water for 3 min. Drain and rinse with cold water. Pat dry. Whisk 1/4 cup red-wine vinegar with 2 tbsp olive oil, 2 tbsp honey and 1 tsp Dijon in a medium bowl. Add cooked beans and a drained, rinsed 540-mL can of bean medley. Sprinkle with 1/4 cup chopped parsley. Stir until coated.

Nutrition (per serving)

Calories 213, Protein 7g, Carbohydrates 30g, Fat 8g, Fibre 7g, Sodium 355mg.

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