Search for anything:

Bean Salad With Mustard Dill Dressing

salads, vegetables

1 pound green beans
1 can (19 oz) chick-peas; drained and rinsed
1/3 cup chopped red onion
2 tablespoons finely chopped fresh dill
----DRESSING----
2 tablespoons olive oil
2 tablespoon red wine vinegar
1 tablespoon granulated sugar
1 tablespoon Dijon mustard
1/4 teaspoon (each) salt and pepper

Trim beans; cut into 1-inch lengths. In pot of boiling salted water, cook beans for 3 to 5 minutes or until tender-crisp. Drain and chill under cold running water; drain. Transfer to serving bowl. Add chick-peas, onion and dill. Dressing: Whisk together oil, vinegar, sugar, mustard, salt and pepper. Pour over beans and toss well. (Can be covered and refrigerated for up to 1 hour.)

Contributor: Canadian Living Magazine - July, 1998

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU