Bean And Onion Salad
- 1 of 3 Whisk vinegar and mustard in small bowl. Whisk in oil, salt and pepper.
- 2 of 3 Steam beans until crisp-tender, 10 minutes. Run beans in colander under cold water to stop cooking; drain.
- 3 of 3 Combine beans and onion in serving bowl. Add dressing. Let stand at room temperature 30 minutes. For best flavor, refrigerate overnight; serve at room temperature.
Servings Per Recipe: 8
Per Serving: 0 mg chol., 14 g Fat, total, 162 kcal cal., 2 g pro., 286 mg sodium, 9 g carb.