Green Bean Salad with Vidalia Onion and Mint

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

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Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 28%
  • Fat: 3.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.9g
  • Carbohydrate: 17.2g
  • Fiber: 6.9g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 97mg
  • Calcium: 38mg

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

  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.
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