Bean Salad

By Hklbrries

Ingredients

• 6 tbsp chopped red onion
• 4 tbsp red wine vinegar
• 4 oz thin green beans, trimmed
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 2 tbsp extra virgin olive oil
• 2 cups shelled cooked edamame (about 10 oz), thawed if frozen
• 1 can (15 oz) dark kidney beans, rinsed and drained
• 1 can (15 oz) chickpeas, rinsed and drained

Details

Servings 8
Adapted from prevention.com

Preparation

Step 1

Combine onion with 3 tbsp of the vinegar in small bowl and let stand 15 minutes to pickle. Cook green beans in boiling salted water until tender, 3 minutes. Drain, rinse under cold water, and cut into thirds.

Whisk together mustard, honey, oil, and remaining 1 tbsp vinegar in large bowl. Stir in pickled onion mixture.

Add cooked green beans, edamame, kidney beans, and chickpeas. Toss together until well combined. Season to taste.

Nutritional Information:
Per serving
164 calories
9 g protein
22 g carbohydrates
6 g fiber
6 g sugar
7 g fat
1 g saturated fat
260 mg sodium