Four Bean Salad - Tufts Health & Nutrition Letter

Name: Four Bean Salad - Tufts Health & Nutrition Letter
Ingredients: 1 cup canned kidney or other beans, rinsed and drained; 1 cup cut green beans, fresh or frozen; 1 cup cut wax beans, fresh or frozen (or substitute any canned bean, rinsed and drained); 1 cup lima beans (fresh, frozen, or canned), rinsed and drained; 1/2 cup red onion, thinly sliced in rings; 1/2 cup celery, chopped; 1/2 cup green or red pepper, diced; 2 tsp Dijon mustard; 2 tbsp vinegar; 1/2 tsp dried thyme; 1/2 tsp pepper; 1 clove garlic, crushed and minced; 1/4 cup olive oil

www.nutritionletter.tufts.edu

Steps: In a large mixing bowl, combine all the beans, onion, celery, and green or red pepper. In a smaller mixing bowl, whisk together mustard, vinegar, thyme,

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Ingredients

1 cup canned kidney or other beans, rinsed and drained
1 cup cut green beans, fresh or frozen
1 cup cut wax beans, fresh or frozen (or substitute any canned bean, rinsed and drained)
1 cup lima beans (fresh, frozen, or canned), rinsed and drained
1/2 cup red onion, thinly sliced in rings
1/2 cup celery, chopped
1/2 cup green or red pepper, diced
2 tsp Dijon mustard
2 tbsp vinegar
1/2 tsp dried thyme
1/2 tsp pepper
1 clove garlic, crushed and minced
1/4 cup olive oil