Five Bean Salad with Mustard Vinaigrette
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By Justin Ecke
Five Bean Salad with Mustard Vinaigrette
This tangy, yet buttery salad makes a great lunch dish: simply serve it on chopped romaine or mesclun. (2 cups beans in total, any combination is fine). Serves 4 (one serving = )
Updated at: Sun, 28 Jan 2024 15:47:57 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
25
High
Nutrition per serving
Calories399.7 kcal (20%)
Total Fat6.3 g (9%)
Carbs65.8 g (25%)
Sugars6.2 g (7%)
Protein23.1 g (46%)
Sodium301.6 mg (15%)
Fiber16.3 g (58%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
½ cupred kidney beans
½ cupblack beans
½ cupwhite beans
½ cupgarbanzo beans
or fava
2 cupsgreen beans
trimmed and snapped in half
0.5 bunchscallions
root end and 1 inch of green part trimmed and discarded, remainder chopped
¼ cupflat leaf parsley
coarsely chopped Italian
2garlic cloves
finely chopped
2 tablespoonsred wine vinegar
2 tablespoonsdijon mustard
1 tablespoonsolive oil
2 tablespoonsfresh basil leaves
chopped
kosher salt
to taste
black pepper
to taste
Instructions
Step 1
Place the beans, scallions and parsley in a medium size mixing bowl and toss to combine. Set aside.
Step 2
Place the garlic in a food processor or blender and pulse until the garlic is chopped. Add vinegar, mustard and basil and mix until well combined. With the machine running, slowly add oil. Add salt and pepper to taste. Pour the dressing over the beans and refrigerate for at least two hours to let the flavors meld. Serve cold or at room
temperature.
