can (15-1/4 ounces) red kidney beans, drained and rinsed
1
can (15-1/4 ounces) garbanzo beans, drained and rinsed
1
package (9 ounces) frozen cut green beans, thawed and drained
1/2
cup thinly sliced carrots
1/2
cup thinly sliced celery
1/2
cup thinly sliced red onion
1/2
cup olive oil
1/4
cup French's® Classic Yellow® Mustard
3
tablespoons chopped fresh dill or 2 teaspoons dried dill weed
2
tablespoons lemon juice
1
teaspoon sugar
3/4
teaspoon salt
1/8
teaspoon black pepper
Prep Time
20 minutes
Chill Time
1 hour
1. Combine beans, carrots, celery and onion in large bowl. Whisk oil, mustard, dill, lemon juice, sugar, salt and pepper in small bowl until well blended.
2. Pour dressing over beans and vegetables; toss well to coat evenly. Cover; chill in refrigerator 1 hour before serving.
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