Red, White, and Green Bean Salad

Number of servings : 4 Prep time: Cooking time: Type of meal : | Salads | Salads Special diet :

Number of servings : 4

Prep time:

Cooking time:

Type of meal : | Salads | Salads

Special diet :

Ingredients

1/4 cup (60 mL) red grape juice
3 tbsp (45 mL) ketchup
2 tbsp (30 mL) red wine vinegar
4 tsp (20 mL) Dijon mustard
2 tsp (10 mL) olive oil
3/4 tsp (3 mL) salt
3/4 tsp (3 mL) ground ginger
1 large red onion, halved and thinly sliced
1 lb (500 g) green beans, cut into 2-inch (5 cm) lengths
1-1/4 cups (300 mL) canned red kidney beans, rinsed and drained
1-1/4 cups (300 mL) canned white kidney beans, rinsed and drained

Directions

  1. Whisk together grape juice, ketchup, vinegar, mustard, oil, salt, and ginger in large bowl. Add onion, stirring to  coat.
  2. Meanwhile, in large steamer, cook green beans over boiling water until crisp-tender, about 4 minutes. Remove and transfer hot beans to bowl with onions. Toss to combine. Let cool to room temperature.
  3. Gently fold in red and white kidney beans until combined. Serve at room temperature or chilled.

Nutritional information:

Meanwhile, in large steamer, cook green beans over boiling water until crisp-tender, about 4 minutes. Remove and transfer hot beans to bowl with onions. Toss to combine. Let cool to room temperature.

 

Red, White, and Green Bean Salad
Red, White, and Green Bean Salad