Bean Snap Salad
Per ServingBean Snap Salad |
||
|---|---|---|
| Makes: 8 servings | ||
| Serving Size: 1 cup | ||
| Calories | 100 | |
| Fat | 4 | g |
| Saturated Fat | 0.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 12 | g |
| Fiber | 4 | g |
| Sugars | 3 | g |
| Cholesterol | 0 | mg |
| Sodium | 190 | mg |
| Potassium | 280 | mg |
| Protein | 4 | g |
| Phosphorus | 75 | mg |
| Choices: Starch 0.5, Nonstarchy Vegetable 1, Fat 0.5 | ||
- Makes: 8 servings
- Serving Size: 1 cup
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Chilling Time: 30 minutes
Ingredients
| 1/2 | lb. | fresh green beans, trimmed and cut in half |
| 1/2 | lb. | fresh sugar snap peas (or snow peas), trimmed and cut in half |
| 1 | med. | red bell pepper, cored, seeded, and thinly sliced |
| 1 | (15-oz) can cannellini beans, drained and rinsed | |
| 2 | Tbsp. | walnut or olive oil |
| 2 | Tbsp. | coarse Dijon mustard |
| 1 1/2 | Tbsp. | red wine vinegar |
| 1/2 | tsp. | honey |
| 1/4 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
Directions
- Fill a large pot 2/3 full with water. Bring the water to boiling. Add the green beans and sugar snap peas to the pot. Turn off the heat and let the beans stand in the water for 2 to 3 minutes.
- Drain the beans and peas and pat them dry. Add the vegetables to a large bowl along with the red pepper. Fold in the cannellini beans.
- Whisk together the oil, mustard, red wine vinegar, honey, salt, and pepper. Pour the dressing over the bean salad and gently toss. Cover and refrigerate for 30 minutes before serving. Pack in an airtight container for transport.
If you’re not serving it right away, store this salad in the refrigerator for up to 3 days.
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