Dijon Four-Bean Salad Recipe

Dijon Four-Bean Salad Recipe photo by Taste of Home

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Karen Riordan of Fern Creek, Kentucky dresses up traditional bean salad with a tangy Dijon mustard vinaigrette. "I'm a busy home-schooling mom, so I love how easy this colorful side dish is to prepare," Karen says. It's also perfect for picnics or potlucks.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Dijon Four-Bean Salad Recipe

Prep: 15 min. + chilling

Yield: 10 Servings

15 15

Ingredients

1 package (10 ounces) frozen baby lima beans
1 package (9 ounces) frozen cut green beans
2 cans (16 ounces each) red kidney beans, rinsed and drained
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/3 cup white vinegar
1/4 cup sugar
3 tablespoons Dijon mustard
2 tablespoons vegetable oil
1/2 teaspoon salt

Directions

Cook lima and green beans according to package directions; drain. Place in a large serving bowl; cool. Add kidney beans.
In a jar with a tight-fitting lid, combine the vinegar, sugar, mustard, oil and salt; shake well. Pour over beans and stir gently to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10 servings.

Nutritional Analysis: 3/4 cup equals 195 calories, 4 g fat (trace saturated fat), 0 cholesterol, 644 mg sodium, 33 g carbohydrate, 7 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.

Originally published as Dijon Four-Bean Salad in Light & Tasty April/May 2002, p33

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Dijon Four-Bean Salad

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(1-1) of 1 reviews

Reviewed on Feb. 24, 2010 by hollytoh

Excellent flavor! This was easily made from pantry and freezer staples. It was crunchy, tasty, and colorful, and even my veggie- challenged husband liked it!