Green and Yellow Bean Salad
92 people added this to their Recipe Box
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% |
Suggested Recipes
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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
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