2
c. (500 mL) Western Family Frozen Green Beans, cooked and cooled
1 (540 mL) tin Western Family Kidney Beans, drained
1 (540 mL) tin Western Family Garbanzo Beans, drained
1 c. (250 mL) frozen lima beans, cooked and cooled
1 c. (250 mL) chopped celery
1 c. (250 mL) chopped carrot
1 small red onion, sliced in rings
Dressing:
1 c. (250 mL) Western Family Vinegar
3/4 c. (175 mL) granulated sugar
2 Tbsp. (30 mL) Western Family Canola Oil
1/2 tsp. (3 mL) dry English mustard
1/4 tsp. (2 mL) salt
Combine
beans and vegetables in a large bowl or jar that can be kept in the
fridge. In another bowl, combine all dressing ingredients until dissolved.
Pour over bean mixture and toss to combine. Cover and store salad in
refrigerator. It should be served within 2 days. (The salad is best
if allowed to stand for at least 24 hours before serving.) Serve with
a slotted spoon.
Our Nutritionist's Comments:Turn this salad into a complete meal by
adding a multigrain roll and a cold glass of milk. Keep leftovers on
hand as an easy accompaniment to a fish fillet or burger.
Makes 10+
Servings.
