Sweet and Sour Bean Salad
INGRÉDIENTS
- 2 cups fresh, green beans, trimmed, cut into 1 1/2 inch (3.5cm) pieces 500 mL
- 1 can (16oz/398 mL) dark red kidney beans, drained and rinsed
- 1 can (16oz/398 mL) garbanzo beans, drained and rinsed
- 1 1/2 cups frozen or fresh shelled edamame 375 mL
- 3/4 cup chopped red onion 175 mL
- 1/2 cup rice vinegar 125 mL
- 1/2 cup granulated sugar 125 mL
- 1/4 cup canola oil 60 mL
- 1/4 tsp kosher salt 1 mL
- 1/4 tsp fresh ground black pepper 1 mL
PRÉPARATION
- 1. Cook green beans until tender crisp. Drain.
- 2. In a bowl, combine kidney and garbanzo beans. Stir in edamame, red onion and green beans.
- 3. In a separate bowl, whisk rice vinegar, sugar, canola oil, salt and pepper until thoroughly blended. Pour dressing over bean mixture and stir to coat beans.
- 4. Serve immediately or store in the refrigerator for up to three days.
RENDEMENT
12 servings
PORTION
VALEUR NUTRITIVE
Per Serving
| Calories | 210 |
| Lipides | 7 g |
| Gras saturés | 0 g |
| Cholestérol | 0 mg |
| Glucides | 32 g |
| Fibres | 7 g |
| Protéines | 8 g |
| Sodium | 45 mg |
