Three Bean Salad

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Try this salad as new, healthy way to eat more beans. 

• 1 lb. green beans, trimmed and cut diagonally into 1-inch pieces
• 1 15-oz. can cannellini beans, drained and rinsed
• 1 15-oz. can kidney beans, drained and rinsed
• 1/4 c. minced shallots
• 4 T. white wine vinegar
• 1 T. extra-virgin olive oil
• 1 tsp. Dijon mustard

Steam or cook the green beans in a pot of boiling water for 3-4 minutes, until tender-crisp.  Drain and plunge beans into cold water to stop cooking and retain color.  Combine cooked green beans with cannellini beans, kidney beans and shallots in a large bowl.  Whisk vinegar, oil and mustard and drizzle over bean mixture. Toss gently. Serve chilled or at room temperature.

Makes 6 servings
Nutritional Information Per Serving:

• Calories: 158
• Fat: 2 g
• Carbohydrate: 26 g
• Protein: 9 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Fiber: 9 g
• Calcium: 44 mg