Green Bean Salad with Vidalia Onion and Mint

Green Bean Salad with Vidalia Onion and Mint Recipe
Karry Hosford
"I enjoy serving this as a side dish in the summer because it's light and refreshing, and only takes a few minutes to whip up. I garnish it with extra mint before serving." CL Reader

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 113
Caloriesfromfat 28 %
Fat 3.5 g
Satfat 0.4 g
Monofat 2.3 g
Polyfat 0.4 g
Protein 4.9 g
Carbohydrate 17.2 g
Fiber 6.9 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 97 mg
Calcium 38 mg

Ingredients

4 cups (1-inch) cut green beans (about 1 pound)
1 cup canned kidney beans, rinsed and drained
3/4 cup chopped Vidalia or other sweet onion
2 tablespoons chopped fresh mint
1 tablespoon balsamic vinegar
4 teaspoons olive oil
2 teaspoons Dijon mustard
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 tablespoon chopped fresh parsley

Preparation

Steam green beans, covered, 5 minutes or until crisp-tender. Rinse green beans with cold water; drain. Combine green beans, kidney beans, onion, and mint in a medium bowl.

Combine balsamic vinegar and next 6 ingredients (balsamic vinegar through garlic powder), stirring with a whisk. Pour vinaigrette over green bean mixture, and toss well. Chill for 1 hour. Sprinkle with parsley.

June 2002
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