Four-Bean Salad

Four-Bean Salad
Susie Cushner

Serves 6-8
preparation
5
minutes
cooking
10
minutes

Ingredients

3/4
pound
green beans, trimmed
3/4
pound
yellow wax beans, trimmed
1 1/2
cups
frozen baby lima beans, thawed
1
(15-ounce) can chickpeas, rinsed and drained
2
small red onions, thinly sliced into rings
1/4
cup
extra-virgin olive oil
3
tablespoons
apple cider vinegar
2
teaspoons
Dijon mustard

Directions

  1. Steam the green, wax, and lima beans 10 minutes, or just until crisp-tender. Plunge into cold water and drain. Place in a bowl with chickpeas and onions.
  2. Whisk together the oil, vinegar, and mustard, and add salt and freshly ground pepper to taste.
  3. Drizzle over the beans and onions and toss to coat. Salad can be served at room temperature or chilled.


 

Susan Quick
July 2000

Nutritional Information

  • Per Serving
  • Calories 217
  • Calcium 78 mg
  • Carbohydrate 30 g
  • Cholesterol 0 mg
  • Fat 9 g
  • Fiber 8 g
  • Iron 3 mg
  • Protein 7 mg
  • Sat Fat 1 g
  • Sodium 202 mg
What does this mean? See Nutrition 101.