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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Great-Tasting Food That Won't Go from Your Lips to Your Hips! Note: You are only using half a can of beans for the above beans. I tossed the leftover beans into a ziploc bag & placed in the freezer. Ingredients:
2 cups green beans |
1 cup canned chick-peas, drained and rinsed |
1 cup canned black beans, drained and rinsed |
1 cup red kidney beans, drained and rinsed |
1 (8 ounce) can whole kernel corn or 1 (8 ounce) can mini corn |
1 cup diced red onion |
1 red bell pepper, diced |
1 yellow bell pepper, diced |
1/2 cup fresh parsley, finely chopped |
1/2 cup light olive oil |
1/2 cup white vinegar |
2 tablespoons sugar |
1 teaspoon dijon mustard |
1/2 teaspoon celery seed |
salt & pepper |
Directions:
1. Steam green beans to just bright green.
2. Combine all salad ingredients in a large bowl.
3. Mix well.
4. Whisk together dressing ingredients in a small saucepan.
5. Bring to a boil.
6. Remove from heat and pour over salad ingredients.
7. Stir gently.
8. Cover and refrigerate overnight.
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