Double Bean Salad Double Bean Salad

Green and Yellow Bean Salad Author: Canadian Living Credits: 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.

  • Portion size 6 servings

Ingredients

  • 12 oz (375 g) each green and yellow beans
  • 2 tablespoons (25 mL) chopped fresh oregano
  • 2 tablespoons (25 mL) extra-virgin olive oil
  • 2 tablespoons (25 mL) wine vinegar
  • 2 teaspoons (10 mL) grainy mustard
  • 1 clove garlic , minced
  • 1/2 teaspoon ( 2 mL) each salt and pepper
  • Half red onion , thinly sliced

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
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Double Bean Salad