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Dijon Four Bean And Crunchy Veggie Salad |
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Ingredients
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* 1 can (15 oz) kidney beans, rinsed, drained
* 1 can (15 oz) navy beans, rinsed, drained
* 1 can (15 oz) garbanzo beans, rinsed, drained
* 1 pkg (10 oz) frozen cut green beans, thawed, drained
* 1 cup celery, diced
* 1/2 cup red bell pepper, diced
* 1/2 cup green bell pepper, diced
* 1/2 cup sweet onion, diced
* 1/4 cup carrots, diced
* 1/2 cup light olive oil
* 1/4 cup Dijon mustard
* 2 Tbsp fresh lemon juice
* 2 tsp dried dill weed
* 1 tsp salt
* 1/8 tsp black pepper
* pinch garlic powder
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Directions
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1. Put all the vegetables in a large glass bowl.
2. In separate bowl, whisk together the oil, mustard, lemon juice, dill, salt, pepper, and garlic powder until frothy; pour immediately over vegetables.
3. Toss together vegetables and frothy dressing until well combined.
4. Cover bowl with plastic wrap and put in refrigerator to chill for at least 1 hour. Serve cold.
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Story
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This salad is colorful, tasty, and has a variety of great textures. You can tweak the ingredients in lots of ways if you like. Try different beans, veggies, and even flavors in the dressing. I use lime juice instead of lemon juice when I have them in the refrigerator. Dill is good, but if I have fresh thyme I might add a little.
After letting the salad sit in the refrigerator for an hour, remember to toss it again - Gently! Beans can break up if handled too roughly.
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