This easy and colorful side dish combines fresh green beans with pantry staples like canned kidney beans and chickpeas.
Ingredients
- 1 (12 oz) bag steam-in-bag trimmed fresh green beans
- â…“ cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 4 medium radishes
- 1 red bell pepper
- 1 orange bell pepper
- 3 tbsp chopped red onion
- 1 (15.5 oz) can kidney beans, drained and rinsed
- 1 (15.5 oz) can chickpeas, drained and rinsed
Steps
- Cook the green beans in the microwave according to package directions. Drain in colander and rinse with water to cool. Drain well. Cut into 1-inch lengths.
- Meanwhile, in a large bowl, whisk together the oil, vinegar, and mustard. Season with salt. Chop the radishes. Remove seeds from the bell peppers and chop.
- To bowl with vinaigrette, add radishes, bell peppers, onion, kidney beans, and chickpeas, along with green beans. Toss to combine. Season with salt and pepper to taste. Refrigerate at least 2 hours before serving.
This recipe is
- Vegetarian
- Vegan
- Nut-free
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
Tags
- Dairy Free
- Nut Free
- vegetarian
- Wheat Free
- Vegan
- Guiding Stars
- May 2021
- Lactose Free
- Egg Free
Nutrition information
- Calories 191kcal 10%
- Fat 10.0g 15%
- Saturated fat 2.0g 10%
- Carbs 20.0g 7%
- Sodium 188mg 8%
- 4.0g sugar
- 6.0g fiber
- 6.0g protein
- 0mg cholesterol
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