Green and Yellow Bean Salad
To retain the colour and crispness of the beans, make this salad as close to the time of your get-together as possible.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 96 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 12 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 482 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 12% |
| vit A | 8% |
| vit C | 22% |
| folate | 20% |
-
12 oz (375 g) each green and yellow beans
2 tbsp (25 mL) chopped fresh oregano
2 tbsp (25 mL) extra-virgin olive oil
2 tbsp (25 mL) wine vinegar
2 tsp (10 mL) grainy mustard
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
Half red onion, thinly sliced
Preparation:
Fill bowl with ice water. In large pot of boiling salted water, blanch green beans until tender-crisp, 3 to 4 minutes. With slotted spoon, transfer to ice water; stir until cold. Drain on towel-lined plate. Repeat with yellow beans. (Make-ahead: Wrap and refrigerate for up to 4 hours.)
In large bowl, whisk together oregano, oil, vinegar, mustard, garlic, salt and pepper. Add onion and green and yellow beans; toss to combine.
In large bowl, whisk together oregano, oil, vinegar, mustard, garlic, salt and pepper. Add onion and green and yellow beans; toss to combine.
Source
Barbecue Plus: Summer 2005
 |
DIP-LASH Alert! Make a dip with MIRACLE WHIP Dressing and brace yourself for unique flavour. Try these recipes now. |
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »