Looking for a healthy salad to serve at your next BBQ? Check this one out Three-Bean Salad 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 Ingredients 3 tablespoons cider vinegar 3 tablespoons rice vinegar 1 tablespoon sugar 1 tablespoon whole-grain mustard 1 tablespoon extra virgin olive oil 1/2 teaspoon sea salt Freshly ground pepper , to taste 1/3 cup diced red onion 1 tin black-eyed peas , or chickpeas, rinsed 200g package frozen baby lima beans , or shelled edamame 500g green beans, trimmed and cut into 1-inch pieces 2 tablespoons chopped fresh parsley (if in a hurry you can do a combination of kidney beans, chickpeas and green beans) Be sure to rinse properly if you are using them from the tin Preparation 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 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. Nutrition Per serving : 109 Calories; 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
Posted on: Wed, 26 Jun 2013 05:20:56 +0000
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