This simplified version of classic bean salad is from my book The Comfort Food Cookbook (Robert Rose Inc., 1997).
- Portion size 6 servings
Ingredients
Dressing:
Method
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.)
Nutritional facts Per serving: about
- Sodium 268 mg
- Protein 6 g
- Calories 161.0
- Total fat 6 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 23 g
%RDI
- Iron 11.0
- Folate 25.0
- Calcium 5.0
- Vitamin A 4.0
- Vitamin C 15.0
