Navy-Bean Red-Pepper & Green-Bean Salad
.
Yield
6 servingsPrep
8 minCook
0 minReady
10 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
navy beans
canned large, drained, rinsed |
|
| 5 | ounces |
green beans
fresh, blanched, cut into 1 1/2 inch long strips |
|
| ½ | each |
sweet red bell peppers
cut into matchstick-size pieces |
|
| 1 | tablespoon |
onions
chopped |
|
| 1 | tablespoon |
italian parsley
minced |
|
| For dressing | |||
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
apple cider vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
navy beans
canned large, drained, rinsed |
|
| 144.5 | ml/g |
green beans
fresh, blanched, cut into 1 1/2 inch long strips |
|
| 0.5 | each |
sweet red bell peppers
cut into matchstick-size pieces |
|
| 15 | ml |
onions
chopped |
|
| 15 | ml |
italian parsley
minced |
|
| For dressing: | |||
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
apple cider vinegar
|
|
Directions
Put the navy beans, green beans, red bell pepper, onion, and parsley in a salad bowl or large shallow dish and toss well.
For dressing:
Whisk oil and vinegar in a small bowl to blend.
Season with salt and pepper.
Pour over the salad and toss to mix.
Serve immediately.
