TRAVELLING BEAN SALAD

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Travelling Bean Salad image

Originally from :Eat, Shrink & Be Merry! Great-Tasting Food That Won't Go from Your Lips to Your Hips! And I found it at http://applevalleygirl.blogspot.com/2010/08/camping-cuisine-part-5-eat-your-veggies_12.html From Angie: Note: You are only using half a can of beans for the above beans. I tossed the leftover beans into a ziploc bag & placed in the freezer.

Provided by McGelby

Categories     Camping

Time 20m

Yield 10 serving(s)

Number Of Ingredients 15

2 cups green beans
1 cup canned chick-peas, drained and rinsed
1 cup canned black beans, drained and rinsed
1 cup red kidney beans, drained and rinsed
1 (8 ounce) can whole kernel corn or 1 (8 ounce) can mini corn
1 cup diced red onion
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 cup fresh parsley, finely chopped
1/2 cup light olive oil
1/2 cup white vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon celery seed
salt & pepper

Steps:

  • Steam green beans to just bright green.
  • Combine all salad ingredients in a large bowl.
  • Mix well.
  • Whisk together dressing ingredients in a small saucepan.
  • Bring to a boil.
  • Remove from heat and pour over salad ingredients.
  • Stir gently.
  • Cover and refrigerate overnight.

Nutrition Facts : Calories 222.9, Fat 11.7, SaturatedFat 1.6, Sodium 251.6, Carbohydrate 25.5, Fiber 5.8, Sugar 5, Protein 5.8

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    #30-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #salads     #to-go     #camping

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