Description
A refreshing bean salad featuring a mix of fresh and canned beans, dressed with a tangy vinaigrette.
Ingredients
Scale
- 2 cups fresh green beans (cut into 1-inch pieces)
- 8 ounces canned yellow wax beans (drained and rinsed)
- 8 ounces canned red kidney beans (drained and rinsed)
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white onion (minced)
- 1 clove garlic (minced)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a medium pot of water to a boil. Blanche the green beans for 2 minutes. Use tongs or a spider strainer to transfer them directly into an ice bath. Then dry the beans with paper towels.
- After rinsing the canned beans, place all of the beans into a large mixing bowl.
- In a small mixing bowl, whisk together the Dijon mustard, apple cider vinegar, olive oil, onion, garlic, salt, and pepper until well combined.
- Pour the dressing over the beans and toss to coat. Cover the bowl with plastic wrap and refrigerate for 4 to 24 hours.
- Allow the bean salad to sit at room temperature for 20-30 minutes to come up to room temperature before eating. Toss the beans in the dressing one more time just before serving.
Notes
- Cut the green beans into 1-inch pieces for even cooking and texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg