Best Mixed Bean Salad
By Chatelaine
Photo, Erik Putz.
Headed to a barbecue this summer? Our mixed bean salad recipe might give the burgers and hot dogs a run for their money.
Ingredients
-
2 cups
yellow beans
, cut into 1-in. pieces
-
2 cups
green beans
, cut into 1-in. pieces
-
2 cups
sugar snap
peas
, halved
-
1/3 cup
extra-virgin olive or vegetable
oil
-
1/3 cup
red-wine
vinegar
-
2
garlic cloves
, minced
-
1 tbsp
Dijon
mustard
-
1 tbsp
granulated
sugar
-
1 1/2 tsp
salt
-
1/2 tsp
pepper
-
1/2
finely chopped red
onion
-
1 540-mL can
red
kidney beans
, drained and rinsed
-
1 398-mL can
black-eyed
peas
, drained and rinsed
-
1 cup
chopped parsley or
cilantro
Instructions
- COOK yellow and green beans in a pot of boiling salted water for 3 min. Add snap peas during the last 2 min. Drain and immerse in ice water. Drain, then pat dry.
- WHISK oil, vinegar, garlic, Dijon, sugar, salt and pepper in a large bowl. Add onion and let stand for 10 min. Add cooked and canned beans and toss until coated. Stir in parsley. Serve right away, or cover and refrigerate until cold, about 2 hr.
Chatelaine Basics: How to blanch vegetables
Nutrition (per serving)
- Calories
- 210,
- Protein
- 8 g,
- Carbohydrates
- 24 g,
- Fat
- 10 g,
- Fibre
- 7 g,
- Sodium
- 821 mg.
- Excellent source of
- vitamin B6
Enjoyed this mixed bean salad recipe? Try more of our favourite summer salad recipes.