Bean Salad with Mustard Dill Dressing
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This simplified version of classic bean salad is from my book The Comfort Food Cookbook (Robert Rose Inc., 1997).
Servings: 6
Ingredients:
| Nutritional Info | |
| cal | lt;bgt;Per serving:lt;/bgt; About 161 |
| 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% |
Suggested Recipes
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1 lb (500 g) green beans
1 can (19 oz/540 mL) chick-peas, drained and rinsed
1/3 cup (75 mL) chopped red onion
2 tbsp (25 mL) finely chopped frsh dill
Dressing:
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) red_wine_vinegar
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) dijon mustard
1/4 tsp (1 mL) each salt and 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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