Green Bean Salad with Vidalia Onion and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I enjoy serving this as a side dish in the summer because it's light and refreshing, and only takes a few minutes to whip up. I garnish it with extra mint before serving. CL Reader 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 |
Directions:
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 (balsamic vinegar through garlic powder), stirring with a whisk. Pour vinaigrette over green bean mixture, and toss well. Chill for 1 hour. Sprinkle with parsley.
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