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Six-Bean Salad with Tomato Vinaigrette

  • 10minutes
  • 130calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, H
MineralsCopper, Natrium, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) salt

  2. 8 ounce(s) green beans , trimmed and cut into 1-inch pieces

  3. 8 ounce(s) wax beans , trimmed and cut into 1-inch pieces

  4. garbanzo beans

  5. black beans or black soybeans

  6. 1 can(s) (15 to 19 ounces)

  7. red kidney beans

  8. 1 1/2 cup(s) (half 16-ounce bag)

  9. frozen shelled green soybeans (edamame) , thawed

  10. 1 small tomato , coarsely chopped

  11. 1 small shallot , coursely chopped

  12. 1/4 cup(s) olive oil

  13. 2 tablespoon(s) red wine vinegar

  14. 1 tablespoon(s) Dijon mustard

  15. 1/2 teaspoon(s) salt

  16. 1/4 teaspoon(s) ground black pepper

Instructions Jump to Ingredients ↑

  1. Prepare Six-Bean Salad : In 12-inch skillet, heat 1 inch water with salt to boiling over high heat. Add green and wax beans; heat to boiling. Reduce heat to low; simmer 6 to 8 minutes or until beans are tender-crisp. Drain beans. Rinse with cold running water to stop cooking; drain again. Transfer beans to large serving bowl.

  2. While green and wax beans are cooking, rinse and drain garbanzo, black, and kidney beans. Add canned beans and soybeans to bowl with green and wax beans.

  3. Prepare Tomato Vinaigrette : In blender, combine tomato, shallot, oil, vinegar, mustard, salt, and pepper. Blend until smooth.

  4. Add vinaigrette to beans in bowl. Toss until evenly coated with vinaigrette. Cover and refrigerate at least 1 hour to blend flavors or up to 8 hours.

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