Sweet & Tangy Three Bean Salad

Sweet & Tangy Three Bean Salad

Makes 8 servings

½ small red onion, thinly sliced into half-moons
¾ pound green beans, trimmed
¾ pound wax beans, trimmed
¼ cup honey
½ cup cider vinegar
3 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 15-ounce can no-salt-added kidney beans, rinsed and drained
1 medium red bell pepper, trimmed and sliced into matchsticks

1. To mellow the bite of the onion, place it in a bowl of ice water and allow it to soak for 30 minutes. Drain.
2. Place the green and wax beans in a steam basket fitted over a pot of boiling water. Cover and steam until crisp-tender, about 4 minutes. Remove from the heat and allow to cool. Cut into 2-inch lengths.
3. In a large bowl, whisk together the honey, vinegar, oil, salt, and black pepper. Add the onion, green and wax beans, kidney beans, and bell pepper and toss to combine. Cover and refrigerate for at least 1 hour before serving.

Per Serving: Calories 160; Fat 5 g; Sat Fat 1 g; Protein 5 g; Carbs 23 g; Fiber 7 g; Cholesterol 0 mg; Sodium 160 mg.

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