A vinegar-and-Dijon three-bean salad with green beans, from Parkview Health's "Cooking Veggies" patient-education recipe series, Recipe 104, printed with full nutrition facts.
Ingredients
Dressing: ¼ cup cider vinegar · 3 Tbsp grated onion · 1 Tbsp sugar · 3 Tbsp extra virgin olive oil · 2 Tbsp Dijon mustard · 1 tsp minced garlic · ½ tsp dry mustard · ½ tsp freshly ground black pepper · ¼ tsp kosher salt
Salad: 1 lb green beans, trimmed · 1 (15.8 oz) can Great Northern beans, rinsed and drained · 1 (15 oz) can kidney beans, rinsed and drained · ½ cup minced red onion · ⅓ cup sliced green onions · ½ cup chopped fresh flat-leaf parsley
Method
Combine the first 9 (dressing) ingredients in a small bowl and whisk together. Steam the green beans, covered, 5 minutes or until crisp-tender; drain and rinse with cold water, then drain again. Cut the beans into 1-inch pieces and transfer to a large bowl. Add the red onion and remaining ingredients. Add the vinegar mixture to the bean mixture and toss well to coat. Cover and chill 4 hours.
Serves 7.
Nutrition as printed, per 1-cup serving: Calories 207; Fat 7g (sat 1g, mono 4.8g, poly 0.9g); Protein 8.5g; Carb 30g; Fiber 9g; Iron 2.4mg; Sodium 370mg.
Notes on the artifact
A printed recipe card, Parkview Health "Cooking Veggies" header / "Healthy Veggies" section, numbered Recipe 104 in the series.
Comments
Loading…