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three bean salad

Friday, March 21, 2014

Three-Bean Salad

Serve these well-dressed beans on romaine or butter lettuce. Love white beans, chickpeas, or black beans? You can substitute 3 cups (about 2 cans) of any combination of beans for the kidneys and edamame.

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Total time to prepare: 15 minutes

lb. green beans, cut into -inch pieces
2 Tbs. extra-virgin olive oil
2 Tbs. red wine vinegar
cup minced red onion
1 Tbs. country dijon mustard
tsp. sugar
tsp. salt
1 cup frozen edamame, thawed
1 15 oz. can no-salt-added kidney beans, drained and rinsed

Steam the green beans until tender, about 5 minutes. Rinse under cold water and drain well.
In a large bowl, whisk together the olive oil, vinegar, onion, mustard, sugar, and salt.
Mix in the green beans, edamame, and kidney beans.

Nutrition Information:
Per serving (1 cup)
Calories: 140
Sodium: 150 mg
Total Fat: 6 g
Saturated Fat: 0.5 g
Carbohydrates: 15 g
Protein: 7 g
Fiber: 8 g

Member Comments About This Blog Post:
2HAMSDIET 3/21/2014 10:43PM


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ARTJAC 3/21/2014 10:22PM


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MAW_OH 3/21/2014 6:26PM

    Sounds yummy! thanks!

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DONNABRIGHT 3/21/2014 5:28PM


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TINY67 3/21/2014 5:27PM


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LADYVOLSFAN1954 3/21/2014 3:57PM

    Looks interesting

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DEB62BIE62 3/21/2014 2:52PM

    Thanks for the recipe. It looks really good.

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EVER-HOPEFUL 3/21/2014 2:10PM

    looks great love.i love beans emoticon

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