 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Bright colors and tangy flavors in a salad that could be served as a vegetarian main dish. Ingredients:
2 cups beans, green, cut |
2 cup beans, yellow, cut |
1 1/2 cup beans, kidney, red, cooked |
1 cup baby lima beans, frozen |
1/2 cup celery, diced |
1/2 cup red onion, diced |
1/2 cup peppers, red bell |
1/2 cup carrot, grated |
4 tbs olive oil |
6 tbs vinegar |
1/4 tsp salt |
1/4 tsp pepper |
1 tsp mustard, dijon |
1 tsp honey |
1/4 cup parsley, minced |
Directions:
1. For the Dressing, In the bottom of a large salad bowl, combine the olive oil, vinegar, mustard, honey and salt & pepper, beating with a whisk or fork until well mixed.
2. Steam the green and yellow cut beans
3. Drain and rinse the canned kidney beans
4. Cook and drain the lima beans
5. Combine all the vegetables in the bowl and toss with the dressing.
6. May be served chilled or at room temperature.
|
|