Bright colors and tangy flavors in a salad that could be served as a vegetarian main dish.
| 2 | cups beans, green, cut |
| 2 | cup beans, yellow, cut |
| 1 1/2 | cup beans, kidney, red, cooked |
| 1 | cup baby lima beans, frozen |
| 1/2 | cup celery, diced |
| 1/2 | cup red onion, diced |
| 1/2 | cup peppers, red bell |
| 1/2 | cup carrot, grated |
| 4 | tbs olive oil |
| 6 | tbs vinegar |
| 1/4 | tsp salt |
| 1/4 | tsp pepper |
| 1 | tsp mustard, dijon |
| 1 | tsp honey |
| 1/4 | cup parsley, minced |
- For the Dressing, In the bottom of a large salad bowl, combine the olive oil, vinegar, mustard, honey and salt & pepper, beating with a whisk or fork until well mixed.
- Steam the green and yellow cut beans
- Drain and rinse the canned kidney beans
- Cook and drain the lima beans
- Combine all the vegetables in the bowl and toss with the dressing.
- May be served chilled or at room temperature.
Salads, Vegetarian
| Nutrition Facts | ||||||
Serving Size 112.1g |
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Amount Per Serving |
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Calories 106 Calories from Fat
43 |
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% Daily Value* |
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Total Fat
4.8g 7%
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Saturated Fat
0.6g 3%
|
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|
Trans Fat
0.0g |
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Cholesterol
0mg 0%
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Sodium
180mg 7%
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Total Carbohydrates
13.3g 4%
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Dietary Fiber
4.6g 18%
|
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Sugars
2.2g |
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Protein
3.5g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
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Featured question:
How many times a week can I eat tilapia?
There is no limit on tilapia. Certain oily fishes and regional fishes may limited due to their risk of contamination with mercury and other substances... Read more
How many times a week can I eat tilapia?
There is no limit on tilapia. Certain oily fishes and regional fishes may limited due to their risk of contamination with mercury and other substances... Read more



