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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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. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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