Bean Salad
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Bean Salad calories by ingredient
Number of Servings: 8
Ingredients
-
6 TBsp chopped red onion
4 TBsp red wine vinegar
4 oz thin green beans, trimmed
2 TBsp Dijon mustard
2 TBsp Honey
2 TBsp extra virgin olive oil
2 cups shelled cooked edamame (about 10 oz) thawed if frozen
1 can (15 oz) dark kidney beans rinsed and drained
1 can (15 oz) chickpeas rinsed and drained
Directions
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.