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1/3 cup granulated sugar
1 tsp dry mustard
1/2 tsp salt
1 cup white or cider vinegar
2 tbsp canola or olive oil
1 carrot
2 stalks celery
2 cups frozen cut green beans
1 medium-size red onion
2 cups frozen kidney beans
2 cups chickpeas, or 540-mL can of each
1 cup frozen lima beans
1 cup black beans
For dressing, stir sugar with mustard and salt in a large mixing bowl. Stir in vinegar and oil. Stir occasionally to dissolve sugar while continuing with recipe.
Coarsely chop carrot and celery. Place with frozen green beans in a microwave-safe bowl. Microwave on high, uncovered and stirring twice, until vegetables are hot and brightly colored, about 6 minutes. Drain and stir into dressing while vegetables are still hot. Thinly slice red onion into rings and stir in.
Rinse frozen or canned beans under cold running water. Drain well. Stir into vegetable mixture. Cover and store in refrigerator for at least 6 hours to develop flavors. Salad will keep well, covered and refrigerated, for 4 days.
Calories 93, Protein 4.1g, Carbohydrates 6.4g, Fat 1.7g, Fibre 2.5g, Sodium 28mg.
Nutritionist Patricia Chuey of Vancouver uses frozen beans, sold in many supermarkets, for this colorful protein-rich salad.
Spoon salad into canning jars or leakproof plastic containers. Seal tightly. Keep cold until ready to tote to party.