Multi-bean salad
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Makes
4 Servings
Jodi Pudge
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
- 7 g,
- Carbohydrates
- 30 g,
- Fat
- 8 g,
- Fibre
- 7 g,
- Sodium
- 355 mg.
FILED UNDER: Healthy Recipes lunch side dishes stovetop vegetables Vegetarian
