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Green Bean Salad with Vidalia Onion and Mint

Karry Hosford
Yield 6 servings (serving size: 1 cup)
"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

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.