Crunchy Bean Salad
Recipe from Parents

Three types of beans are topped with a simple dressing in this chilled side salad. A great recipe for a potluck or family cookout.


Crunchy Bean Salad

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Ingredients
  • 2  cups
    cut fresh green beans
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  • 1  can (15 ounces)
    black beans, rinsed and drained
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  • 1  can (15 ounces)
    chickpeas, rinsed and drained
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  • 1/2  cup
    thinly sliced red onion
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  • 1/3  cup
    apple-cider vinegar
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  • 2  tablespoons
    sugar
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  • 2  tablespoons
    vegetable oil
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  • 1  tablespoons
    Dijon mustard
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  • 1/4  teaspoon
    black pepper
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Directions
1.
Combine green beans with enough salted water to cover. Bring to a boil over high heat. Reduce heat to medium and cook 10 minutes or until crisp-tender; drain and rinse. In a large bowl, combine green beans with black beans and chickpeas. Set aside.
2.
To make dressing: In a small saucepan, stir together onion, vinegar and sugar. Cook over medium heat just until sugar dissolves. Remove from heat. Whisk in oil, mustard, and black pepper. Add to bean mixture; toss to coat. Cover and chill for 4 to 12 hours, stirring occasionally.
Nutrition information
Calories 127, Total Fat 3 g, Carbohydrate 20 g, Fiber 4 g, Protein 5 g. Percent Daily Values are based on a 2,000 calorie diet
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