Four-Bean Salad
Serves 6-8|
Hands-On Time:
|
Total Time:
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
- 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.
- Whisk together the oil, vinegar, and mustard, and add salt and freshly ground pepper to taste.
- Drizzle over the beans and onions and toss to coat. Salad can be served at room temperature or chilled.
Nutritional Information
- Per Serving
- Calories 217
- Calcium 78mg
- Carbohydrate 30g
- Cholesterol 0mg
- Fat 9g
- Fiber 8g
- Iron 3mg
- Protein 7mg
- Sat Fat 1g
- Sodium 202mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
You can substitute dark red kidney beans for the chickpeas, if desired. If yellow wax beans are unavailable, make the recipe
with 1 1/2 pounds green beans instead.
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