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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.


Suzie :salut

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Guest ruby2426

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

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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. :)


Suzie :salut

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