Multi-bean salad
0
- 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.