Bean Salad with Mustard Dill Dressing
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| cal | 0 serving:amp;lt;/bamp;gt; |
| 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 |
- Portion size: 6
This simplified version of classic bean salad is from my book The Comfort Food Cookbook (Robert Rose Inc., 1997).
Ingredients
- 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 Dressing:
- 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
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 :
