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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I got this recipe from one of Rachel Ray's cookbooks. It became a regular side in my family. Yum-o, LOL. I revised it SLIGHTLY. Ingredients:
1 (14 1/2 ounce) can cut green beans (the original recipe calls for about 1 lb of fresh, so whatever you like) |
2 tablespoons dijon mustard |
2 tablespoons sugar |
1/4 cup red wine vinegar |
1/2 cup extra virgin olive oil |
1 (15 ounce) can kidney beans, drained and rinsed |
1 (15 ounce) can garbanzo beans, drained and rinsed (chick-peas) |
1/4 teaspoon dried parsley (more or less for taste) |
1/4 teaspoon salt and pepper (more or less for taste) |
Directions:
1. In medium bowl combine mustard, vinegar and sugar.
2. Whisk in olive oil.
3. Add kidney beans, chick peas, and green beans (if you are using fresh they need to be steamed).
4. Add parsley, salt and pepper.
5. Toss throughly.
6. Enjoy!
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