To retain the colour and crispness of the beans, make this salad as close to the time of your get-together as possible.
- Portion size 6 servings
- Credits : Barbecue Plus: Summer 2005
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 482 mg
- Protein 3 g
- Calories 96.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 12 g
%RDI
- Iron 12.0
- Folate 20.0
- Calcium 6.0
- Vitamin A 8.0
- Vitamin C 22.0
