Average: 0 (0 votes)
Active time
15 minutes + 2 hours
6 Servings

2 tablespoons balsamic or cider vinegar

¼ cup extra-virgin olive oil

¼ teaspoon Dijon mustard

Salt and freshly ground black pepper to taste

8 ounces fresh green beans, cut into 2-inch pieces

8 ounces wax (yellow) beans, cut into 2-inch pieces

1 can (15 ounces) red kidney beans, drained and rinsed

1 small red onion, diced

1 large red bell pepper, seeded and diced

  1. Combine the vinegar, olive oil, mustard, salt and pepper in a large bowl and whisk until smooth. Set aside.
  2. Cook the green and yellow beans in a large pot of salted boiling water for about 5 minutes, or just until crisp-tender. Drain and add to the dressing along with the remaining ingredients. Toss gently and season with additional salt and pepper if you wish.
  3. Cover with plastic wrap and refrigerate for 2 to 8 hours before serving.

An Oldways recipe


Calories: 180
Fat: 10g
Sodium 199mg
Carbohydrate: 20g
Protein: 6g

Yield: 6 Servings

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