Four Bean Salad
Ingredients
-
¾
lb
fresh green beans
-
2
pieces
bell peppers
-
1
small
red onion
-
1
clove
crushed garlic
-
1
tbsp
honey
-
½
cup
balsamic vinegar
-
¼
cup
extra virgin olive oil
-
3
15 oz cans
beans (garbanzo, kidney, black)
-
to taste
salt and pepper
Instructions
- Blanch the green beans for 2 minutes, then transfer them to a bowl of ice water.
- In a large bowl, combine the chopped bell peppers, diced onion, crushed garlic, honey, balsamic vinegar, and olive oil, whisking until emulsified.
- Rinse and drain the canned beans, then add them to the bowl with the veggies and dressing.
- Toss everything together and season with salt and pepper.
- You can serve immediately, but it's better after chilling in the fridge for a few hours.
Nutrition Facts (estimated)
Servings
12 servings
Calories
24
Total fat
1g
Total carbohydrates
5g
Total protein
1g
Sodium
5mg
Cholesterol
0mg
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