Directions:
- In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and drain them well. Pat the beans dry with paper towels and chill them, covered, for at least 3 hours or overnight.
- In a large bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beans, the mint, and the onion and toss the mixture until it is combined well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.84 Kcal (590 kJ) | ||
| Calories from fat | 84.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 14% | |
|---|---|---|---|
| Sodium | 21.48mg | 1% | |
| Potassium | 382.73mg | 8% | |
| Total Carbs | 12.56g | 4% | |
| Sugars | 5.08g | 20% | |
| Dietary Fiber | 5.57g | 22% | |
| Protein | 3.19g | 6% | |
| Vitamin C | 21.3mg | 36% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 45.9mg | 255% | |
| Calcium | 74.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 76.32 Kcal (320 kJ) | ||
| Calories from fat | 45.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.07g | 14% | |
|---|---|---|---|
| Sodium | 11.64mg | 1% | |
| Potassium | 207.39mg | 8% | |
| Total Carbs | 6.81g | 4% | |
| Sugars | 2.75g | 20% | |
| Dietary Fiber | 3.02g | 22% | |
| Protein | 1.73g | 6% | |
| Vitamin C | 11.6mg | 36% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 24.9mg | 255% | |
| Calcium | 40.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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