Bean Salad with Mustard Dill Dressing Bean Salad with Mustard Dill Dressing

Author: Canadian Living

This simplified version of classic bean salad is from my book The Comfort Food Cookbook (Robert Rose Inc., 1997).

  • Portion size 6 servings




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


  • Iron 11.0
  • Folate 25.0
  • Calcium 5.0
  • Vitamin A 4.0
  • Vitamin C 15.0
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Bean Salad with Mustard Dill Dressing