Multi-bean salad

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Makes

4 Servings

Multi-bean salad

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.
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