Two-Bean Salad with Mustard Vinaigrette Recipe

Name: Two-Bean Salad with Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 clove garlic; 1/2 tsp. salt; 1/4 c. red wine vinegar or cider vinegar; 1 tbsp. Dijon mustard; 1/2 tsp. Freshly ground pepper; 3/4 c. extra-virgin olive oil; 1 c. dried Rancho Gordo Rosa de Castilla beans; 1/2 lb. haricots verts; 3 stalk celery with leaves; 3 carrot; 1 yellow bell pepper; 1/2 red onion; 1 tomato; 1 jalapeno; 1 1/2 c. fresh corn kernels

Servings: persons

2 clove garlic
1/2 tsp. salt
1/4 c. red wine vinegar or cider vinegar
1 tbsp. Dijon mustard
1/2 tsp. Freshly ground pepper
3/4 c. extra-virgin olive oil
1 c. dried Rancho Gordo Rosa de Castilla beans
1/2 lb. haricots verts
3 stalk celery with leaves
3 carrot
1 yellow bell pepper
1/2 red onion
1 tomato
1 jalapeno
1 1/2 c. fresh corn kernels

1
Mash garlic and salt using a mortar and pestle or a small bowl and wooden spoon.
2
Transfer to a medium bowl and whisk in vinegar, mustard, and pepper.
3
Add olive oil in a thin stream, whisking continuously.
4
Meanwhile, bring a large pot of water to a boil; blanch haricots verts until crisp-tender, 2 to 4 minutes.
5
Drain and shock in a large bowl of cold water.
6
In a large bowl, mix haricots verts with remaining ingredients.
7
Drizzle vinaigrette over salad and toss.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 clove garlic, 1/2 tsp. salt, 1/4 c. red wine vinegar or cider vinegar, 1 tbsp. Dijon mustard, and more.

Yes, Two-Bean Salad with Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Two-Bean Salad with Mustard Vinaigrette

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