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Bean Salad with Mustard Dill Dressing

By Joanna Burkhard

Tested till perfect

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Bean Salad with Mustard Dill Dressing

This recipe makes 6 servings

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Nutritional Info

cal 0 serving:lt;/bgt;
pro 6 g
total fat 6 g
sat. fat 1 g
carb 23 g
fibre 4 g
chol 0 mg
sodium 268 mg
% RDI: -
calcium 5
iron 11
vit A 4
vit C 15
folate 25

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 can (19 oz/540 mL) chick peas, drained and rinsed
  • 1/3 cup chopped red onion
  • 2 tbsp chopped fresh dill
  • Dressing:
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp granulated sugar
  • 1 tbsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper

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 :

 

 

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