Bean Salad with Mustard Dill Dressing

By Joanna Burkhard

113 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
cal	0 serving:lt;/bgt;0serving:lt;/bgt; cal
pro	6 g6g pro
total fat	6 g6g total fat
sat. fat	1 g1g sat. fat
carb	23 g23g carb
fibre	4 g4g fibre
chol	0 mg0mg chol
sodium	268 mg268mg sodium
% RDI:	-
calcium	55 calcium
iron	1111 iron
vit A	44 vit A
vit C	1515 vit C
folate	2525 folate

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

Ingredients

1 lb green beans 1 1lb lbgreen beangreen beans
1 1can (19 oz/540 mL) can (19 oz/540 mL)chick peas, drained and rinsed
1/3 cup chopped red onion 1/3 1/3cup cupchopped red onion
2 tbsp chopped fresh dill 2 2tbsp tbspchopped fresh dill
Dressing:
2 tbsp olive oil 2 2tbsp tbspolive oil
2 tbsp red wine vinegar 2 2tbsp tbspred wine vinegar
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

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 :

Keywords : Salad; Green beans; Chickpeas; Red onions; Boil;

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