Vinegar gives this salad its acidic punch, while lemon juice and zest add hits of brightness.
- Prep time 20 minutes
- Total time 20 minutes
Ingredients
Method
In saucepan of boiling salted water, cook green beans until tender-crisp, about 2 minutes. Drain; chill in bowl of ice water for 2 minutes. Drain well; pat dry. Cut into 1 1/2-inch lengths.
In large bowl, whisk together oil, vinegar, lemon zest, lemon juice, salt, mustard and hot pepper flakes. Stir in red onion and parsley until combined. Add green beans, kidney beans, romano beans and butter beans; toss to coat. Serve immediately or cover and refrigerate for up to 24 hours.
Test Kitchen Tip: Butter beans, also known as lima beans, are white in colour and more mature than their green counterparts. They lend a rich, buttery flavour to our satisfying bean salad.
Makes 10 to 12 servings.
Nutritional facts Per each of 12 servings: about
- Fibre 6 g
- Sodium 440 mg
- Sugars 2 g
- Protein 7 g
- Calories 184
- Total fat 10 g
- Potassium 309 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 19 g
%RDI
- Iron 13
- Folate 24
- Calcium 5
- Vitamin A 5
- Vitamin C 20
