three bean salad
Friday, March 21, 2014
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
½ lb. green beans, cut into ½-inch pieces
2 Tbs. extra-virgin olive oil
2 Tbs. red wine vinegar
¼ cup minced red onion
1 Tbs. country dijon mustard
¼ tsp. sugar
¼ 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.
Per serving (1 cup)—
Sodium: 150 mg
Total Fat: 6 g
Saturated Fat: 0.5 g
Carbohydrates: 15 g
Protein: 7 g
Fiber: 8 g