Tested till perfect Bean Salad with Mustard Dill Dressing

Bean Salad with Mustard Dill Dressing

This simplified version of classic bean salad is from my book The Comfort Food Cookbook (Robert Rose Inc., 1997).

By Joanna Burkhard

Recipe2 out of 5 based on 3 ratings.
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  • Portion size 6


  • 1 lb 1lbgreen beangreen beans
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)chick peas, drained and rinsed
  • 1/3 cup 1/3cupchopped red onion
  • 2 tbsp 2tbspchopped fresh dill


  • 2 tbsp 2tbspolive oil
  • 2 tbsp 2tbspred wine vinegar
  • 1 tbsp 1tbspgranulated sugar
  • 1 tbsp 1tbspDijon mustard
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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Trim beans; cut into 1-inch (2.5 cm) lengths.

In pot of boiling salted water, cook beans for 3 to 5 minutes or until tender-crisp. Drain and chill under cold running water; drain. Transfer to serving bowl. Add chick-peas, onion and dill.

Dressing: Whisk together oil, vinegar, sugar, mustard, salt and pepper. Pour over beans and toss well. (Can be covered and refrigerated for up to 1 hour.)


Additional information :



Nutritional Information

cal 0serving:amp;lt;/bamp;gt; pro 6g total fat 6g sat. fat 1g
carb 23g fibre 4g chol 0mg sodium 268mg

% RDI:

calcium 5 iron 11 vit A 4 vit C 15
folate 25
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