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Back to From the Garden
Back to Beans
4 Bean Salad
This can be made with frozen beans if you cook them for about 10 minutes, stovetop, or a few minutes in the microwave,
to tenderize them. This salad tastes best if you allow it to marinate, covered, in the refrigerator, at least overnight.
Ingredients:
1 can, about 8 ounces, cut green beans, drained and rinsed
1 can, about 8 ounces, cut yellow wax beans, drained and rinsed
1 can, about 8 ounces lima beans, drained and rinsed
1 can, about 8 ounces, kidney or pinto beans, drained and rinsed
1/2 cup thinly sliced onion, in rings
1/2 cup chopped celery
1/3 cup diced green or red bell pepper
Dressing
2 tsp Dijon mustard
2 Tbsp vinegar
1/2 tsp sugar
1/2 tsp dried thyme
1/2 tsp black pepper
1 clove garlic, minced
1/2 cup olive oil
Procedure:
Combine beans, onions and pepper dice in a large bowl that has a lid. Whisk the dressing ingredients together in
a smaller bowl, adding in the oil , in a slow and steady stream, at the last, while still whisking. Pour dressing over
bean mixture, tossing to coat evenly and refrigerate for at least a day before serving.
Serving Size: 1/2 cup = 140 calories, 15 g carbohydrates, 7 g fat, 340 mg sodium, 5 g protein
Diabetic Exchanges - 1 1/2 fat, 1 vegetable, 1/2 starch
8 servings
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