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Green Bean Salad with Vidalia Onion and Mint

Source of Recipe


Cooking Light-6/02






List of Ingredients



• 4 cups (1-inch) cut green beans (about 1 pound)
  
• 1 cup canned kidney beans, rinsed and drained
  
• 3/4 cup chopped Vidalia or other sweet onion
  
• 2 tablespoons chopped fresh mint
  
• 1 tablespoon balsamic vinegar
  
• 4 teaspoons olive oil
  
• 2 teaspoons Dijon mustard
  
• 1/4 teaspoon onion powder
  
• 1/4 teaspoon black pepper
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon garlic powder
  
• 1 tablespoon chopped fresh parsley
  






Instructions



1. Steam green beans, covered, 5 minutes or until crisp-tender. Rinse green beans with cold water; drain. Combine green beans, kidney beans, onion and mint in a medium bowl.
   
   
2. Combine balsamic vinegar and next 6 ingredients (vinegar through garlic powder), stirring with a whisk. Pour vinaigrette over green bean mixture, and toss well. Chill 1 hour. Sprinkle with parsley.
   
   
3. Yield: 6 servings (serving size: 1 cup). 113 cal, 3.5g fat, 4.9g pro, 17.2g carb, 6.9g fiber, 0mg chol, 1mg iron, 97mg sod, 38mg calc.