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Thread: Three Bean Salad

  1. Default Three Bean Salad

    Three Bean Salad
    from Cooking Light

    1/4 cup cider vinegar
    3 T. grated onion (I just chopped finely)
    1 T. sugar
    3 T. extra-virgin olive oil (I used 8 tsp.)
    2 T. dijon mustard
    1 tsp. minced garlic
    1/2 tsp. freshly ground pepper
    1/3 tsp. kosher salt
    1 lb. green beans, trimmed
    1/2 cup minced red onion
    1/2 cup chopped fresh flat-leaf parsley (I omitted)
    1/3 cup sliced green onion (I added extra)
    1 can Great Northern beans, rinsed and drained
    1 can kidney beans, rinsed and drained

    1. Combine the first 9 ingredients in a small bowl and stir with a whisk.
    2. Steam green beans, covered, 5 minutes or until crisp-tender. Cut beans into 1" pieces; transfer to large bowl. Add red onions and remaining ingredients to bowl.
    3. Add vinegar dressing to bean mixture, tossing well to coat. Cover and chill 4 hours.

    I got 4 servings out of this and each serving contained 2 tsp. of healthy oil.

    Ingredients are Core except the 1 T. sugar. The points were negligible for each serving, or use sugar substitute.

  2. #2
    ruby2426 Guest

    Default Re: Three Bean Salad

    i wonder if it would be ok to used canned green beans....or is that the magical ingredient???

  3. Default Re: Three Bean Salad

    Ruby, I used frozen green beans steamed until crisp-tender. I don't really use canned veggies, so I'm not sure -- I'm sure it would be fine.

    I made this again for grab-and-go lunches and it is still delicious.

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