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Dijon Four-Bean Salad

5 | 1 Reviews
Total Time:Prep: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Karen Riordan, Fern Creek, Kentucky

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 04, 2022

Karen Riordan of Fern Creek, Kentucky dresses up traditional bean salad with a tangy Dijon mustard vinaigrette. "I'm a busy home-schooling mom, so I love how easy this colorful side dish is to prepare," Karen says. It's also perfect for picnics or potlucks.

TEST KITCHEN APPROVED

Dijon Four-Bean Salad

5 | 1 Reviews Add your review
Yield:10 servings
Prep:15 min
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Ingredients

  • 1 package (10 ounces) frozen baby lima beans
  • 1 package (9 ounces) frozen cut green beans
  • 2 cans (16 ounces each) red kidney beans, rinsed and drained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/3 cup white vinegar
  • 1/4 cup sugar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
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Directions

  1. Cook lima and green beans according to package directions; drain. Place in a large serving bowl; cool. Add kidney beans.
  2. In a jar with a tight-fitting lid, combine the vinegar, sugar, mustard, oil and salt; shake well. Pour over beans and stir gently to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 195 calories, 4g fat (0 saturated fat), 0 cholesterol, 644mg sodium, 33g carbohydrate (0 sugars, 7g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.
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