Multibean Salad

Randy Mayor
This is an updated take on a traditional three-bean salad. Soybeans are rich in potassium, and matched with other good vegetable sources, this is a side dish that can add 430 milligrams of the mineral to your next lunch.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 85
Caloriesfromfat 29 %
Fat 2.7 g
Satfat 0.2 g
Monofat 1.1 g
Polyfat 0.2 g
Protein 4.4 g
Carbohydrate 11 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 125 mg
Calcium 48 mg

Ingredients

2 cups (1/2-inch-thick) diagonally cut haricots verts (about 8 ounces)
2 cups (1/2-inch-thick) diagonally cut wax beans (about 8 ounces)
1 cup frozen shelled edamame (green soybeans)
1 cup grape or cherry tomatoes, halved
1/2 cup finely chopped orange bell pepper
1/2 cup thinly sliced red onion
2 tablespoons sherry vinegar
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
2 teaspoons extravirgin olive oil
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Steam haricots verts, wax beans, and edamame, covered, 6 minutes or until haricots verts and wax beans are crisp-tender. Drain and plunge beans into ice water; drain. Combine beans, tomatoes, bell pepper, and onion in a large bowl.

Combine vinegar, sugar, and mustard, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Stir in parsley, salt, and black pepper. Drizzle vinaigrette over bean mixture; toss gently to coat.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Maureen Callahan,

April 2005