Multibean Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 85
  • Calories from fat: 29%
  • Fat: 2.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.4g
  • Carbohydrate: 11g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 125mg
  • Calcium: 48mg

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

  1. 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.
  2. 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.

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