| Level: | Easy |
| Total: | 30 min |
| Prep: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
- 1 cup each cooked small red or pink kidney beans, white beans and chick peas, chilled
- 1 each red and yellow bell pepper, seeded and finely diced
- 1/4 cup finely sliced red onion
- 1 zucchini, ends trimmed, seeded, sliced and steamed, cooled and dried
- 2 tablespoons each chopped fresh basil, dill, parsley and mint
Instructions
- In the bottom of a mixing bowl combine the olive oil, vinegar and Dijon mustard and season well with salt and pepper. Add the beans, peppers and red onion. Toss, adjust seasoning and chill until serving time.
- Right before serving add the zucchini and herbs so they don’t discolor.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 303 |
| Total Fat | 28 g |
| Saturated Fat | 4 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 442 mg |
Reviews
Great combination of beans, veggies, herbs. Every bite has a different flavor. Excellent party salad-it’s always a hit!
I made this as a side for an evening of grilling–it was a big hit!