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Dijon Four-Bean Salad

By: Karen Riordan  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 68 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 (10 ounce) package frozen baby lima beans
  • 1 (10 ounce) package frozen cut green beans
  • 2 (16 ounce) cans red kidney beans, rinsed and drained
  • 1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
  • 1/3 cup white wine vinegar or cider vinegar
  • 1/4 cup sugar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons canola 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. 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.

Footnotes

  • Nutritional Analysis: One serving (3/4 cup) equals 195 calories, 4 g fat (trace saturated fat), 0 cholesterol, 644 mg sodium, 33 g carbohydrate, 7 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 very lean meat, 1/2 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2007 by Dina 
I was not sure about making a salad that had no ratings, but it turned out great! The... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2008 by Karen 
Ok I made this for dinner and while it was good, it seemed to be missing something. I used... MORE

 
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