Green Bean Salad with Vidalia Onion and Mint

"I enjoy serving this as a side dish in the summer because it's light and refreshing, and only takes a few minutes to whip up. I garnish it with extra mint before serving." CL Reader

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 4  cups  (1-inch) cut green beans (about 1 pound)
• 1  cup  canned kidney beans, rinsed and drained
• 3/4  cup  chopped Vidalia or other sweet onion
• 2  tablespoons  chopped fresh mint
• 1  tablespoon  balsamic vinegar
• 4  teaspoons  olive oil
• 2  teaspoons  Dijon mustard
• 1/4  teaspoon  onion powder
• 1/4  teaspoon  black pepper
• 1/8  teaspoon  salt
• 1/8  teaspoon  garlic powder
• 1  tablespoon  chopped fresh parsley

Preparation

Steam green beans, covered, 5 minutes or until crisp-tender. Rinse green beans with cold water; drain. Combine green beans, kidney beans, onion, and mint in a medium bowl.

Combine balsamic vinegar and next 6 ingredients (balsamic vinegar through garlic powder), stirring with a whisk. Pour vinaigrette over green bean mixture, and toss well. Chill for 1 hour. Sprinkle with parsley.

Nutritional Information

Calories:

113 (28% from fat)

Fat:

3.5g (sat 0.4g,mono 2.3g,poly 0.4g)

Protein:

4.9g

Carbohydrate:

17.2g

Fiber:

6.9g

Cholesterol:

0.0mg

Iron:

1mg

Sodium:

97mg

Calcium:

38mg