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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Karen Riordan of Fern Creek, Kentucky dresses up traditional bean salad with a tangy Dijon mustard vinaigrette. I'm a busy home-schooling mom, so I love how easy this colorful side dish is to prepare, Karen says. It's also perfect for picnics or potlucks. Ingredients:
1 package (10 ounces) frozen baby lima beans |
1 package (9 ounces) frozen cut green beans |
2 cans (16 ounces each) red kidney beans, rinsed and drained |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1/3 cup white vinegar |
1/4 cup sugar |
3 tablespoons dijon mustard |
2 tablespoons vegetable oil |
1/2 teaspoon salt |
Directions:
1. Cook lima and green beans according to package directions; drain. Place in a large serving bowl; cool. Add kidney beans.
2. In a jar with a tight-fitting lid, combine the vinegar, sugar, mustard, oil and salt; shake well. Pour over beans and stir gently to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10 servings.
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