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The Essential EatingWell Cookbook (2004)
This three-bean salad has far less sugar than typical versions. We opt for a combination of canned and frozen beans (for convenience) along with fresh green beans for their great taste and texture.
8 servings, about 1 cup each
Active Time: 30 minutes |
Total Time: 30 minutes
- 3 tablespoons cider vinegar
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon whole-grain mustard
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- Freshly ground pepper , to taste
- 1/3 cup diced red onion
- 1 15-ounce can black-eyed peas , or chickpeas, rinsed
- 1 10-ounce package frozen baby lima beans , or shelled edamame
- 1 pound green beans, trimmed and cut into 1-inch pieces
- 2 tablespoons chopped fresh parsley
- Put a large saucepan of water on to boil. Fill a large bowl half full with ice water and place next to the stove.
- Meanwhile, whisk cider vinegar, rice vinegar, sugar, mustard, oil, salt and pepper in a large bowl until blended. Add onion and black-eyed peas (or chickpeas); toss to coat.
- Cook lima beans (or edamame) in the boiling water until tender, about 5 minutes. Remove with a slotted spoon and refresh in the ice water. Pat dry and add to the bowl.
- Cook green beans in the boiling water until just tender, 3 to 6 minutes. Drain and refresh in the ice water. Pat dry and add to the salad along with parsley; toss well.
Per serving :
2 g Fat;
0 g Sat;
1 g Mono;
0 mg Cholesterol;
18 g Carbohydrates;
5 g Protein;
6 g Fiber;
322 mg Sodium;
381 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable
Tips & Notes
- Make Ahead Tip: Prepare through Step 2. Cook lima beans and green beans (see Steps 3-4 for timing) and refrigerate separately. Toss the salad components with the dressing just before serving.