 3 Bean & Veggie Salad
Makes 6 (1-cup) side-dish servings
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Ingredients
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1
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can (15-1/4 ounces) red kidney beans, drained and rinsed
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1
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can (15-1/4 ounces) garbanzo beans, drained and rinsed
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1
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package (9 ounces) frozen cut green beans, thawed and drained
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1/2
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cup thinly sliced carrots
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1/2
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cup thinly sliced celery
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1/2
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cup thinly sliced red onion
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1/2
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cup olive oil
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1/4
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cup French's® Classic Yellow® Mustard
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3
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tablespoons chopped fresh dill or 2 teaspoons dried dill weed
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2
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tablespoons lemon juice
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1
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teaspoon sugar
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3/4
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teaspoon salt
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1/8
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teaspoon black pepper
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Prep Time
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20 minutes
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Chill Time
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1 hour
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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.
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2. Pour dressing over beans and vegetables; toss well to coat evenly. Cover; chill in refrigerator 1 hour before serving.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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