It's true, beans are good for your heart, and this tangy cold bean salad makes it a delight to get more of them in your diet. Plenty of added veggies supply crunch along with nutrients and fiber. This salad is great made in advance so it's perfect for a potluck.
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 cold water.
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 cold 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 cold 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;
315 mg Sodium;
384 mg Potassium
1 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 for up to 8 hours. Toss the salad components together just before serving.