Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light August 2001

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Recipe Summary test

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring the water to a boil in an 8-quart stockpot. Add beans; cook for 1 minute. Add carrots; cook mixture 2 minutes or until crisp-tender. Drain; place vegetables in ice water. Let stand 1 minute or until cool; drain.

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  • Combine sugar, vinegar, mustard, oil, and salt in a large bowl; stir well with a whisk. Add beans, carrots, bell pepper, and onion; toss gently to coat.

Nutrition Facts

84 calories; calories from fat 31%; fat 2.9g; saturated fat 0.5g; mono fat 0.7g; poly fat 1.2g; protein 1.8g; carbohydrates 14g; fiber 3.4g; iron 1.1mg; sodium 466mg; calcium 39mg.
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