Bean Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 TBsp chopped red onion4 TBsp red wine vinegar4 oz thin green beans, trimmed2 TBsp Dijon mustard2 TBsp Honey2 TBsp extra virgin olive oil2 cups shelled cooked edamame (about 10 oz) thawed if frozen1 can (15 oz) dark kidney beans rinsed and drained1 can (15 oz) chickpeas rinsed and drained
1. Combine onion with 3Tbs of vinegar in small bowl and let stand for 15 min to pickle.
Cook green beans in boiling salted water till tender. Drain and cut into thirds.
2. Wisk together mustard, honey, oil and remaining 1 TBsp of vinegar in a large bowl. Stir in onion mixture.
3. Add green beans, edamame, kidney beans, and chickpeas. Toss together until well combined. Season to taste. Makes 6 cups
Serving Size: makes 8 3/4 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TSCHMIDT1965.
Cook green beans in boiling salted water till tender. Drain and cut into thirds.
2. Wisk together mustard, honey, oil and remaining 1 TBsp of vinegar in a large bowl. Stir in onion mixture.
3. Add green beans, edamame, kidney beans, and chickpeas. Toss together until well combined. Season to taste. Makes 6 cups
Serving Size: makes 8 3/4 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TSCHMIDT1965.
Nutritional Info Amount Per Serving
- Calories: 190.4
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 401.2 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 7.0 g
- Protein: 9.0 g
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