Multi-bean salad

Name: Multi-bean salad
Yield: 4
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

Makes4 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 7g, Carbohydrates 30g, Fat 8g, Fibre 7g, Sodium 355mg.

FILED UNDER:

Healthy Recipes Vegetarian side dishes lunch vegetables stovetop

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