Bean And Onion Salad

Fresh green and yellow beans dressed with a mustard vinaigrette make a tasty side-dish salad for grilled meats. Leave the beans whole for visual impact.

Ingredients

    2 tablespoons vinegar
    1 teaspoon Dijon-style mustard
    1/2 cup olive oil
    1 teaspoon salt
    1/8 teaspoon pepper
    1 pound green beans, trimmed
    1 pound yellow wax beans, trimmed
    1 onion, thinly sliced
 

Directions

1. Whisk vinegar and mustard in small bowl. Whisk in oil, salt and pepper.
2. Steam beans until crisp-tender, 10 minutes. Run beans in colander under cold water to stop cooking; drain.
3. Combine beans and onion in serving bowl. Add dressing. Let stand at room temperature 30 minutes. For best flavor, refrigerate overnight; serve at room temperature.

nutrition information

Per Serving: 

cal. (kcal) 162, 

Fat, total (g) 14, 

chol. (mg) 0, 

carb. (g) 9, 

pro. (g) 2, 

sodium (mg) 286, 

Percent Daily Values are based on a 2,000 calorie diet
 

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