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posted: 4/30/2014 5:45 AM

Five Bean Summer Salad

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  • For a lean, tasty side dish for warm-weather gatherings, try Don's Five Bean Summer Salad.

      For a lean, tasty side dish for warm-weather gatherings, try Don's Five Bean Summer Salad.
    Courtesy of Don Mauer


12 ounces fresh green beans, trimmed and cut into 1-inch lengths

12 ounces fresh wax (yellow) beans, trimmed and cut into 1-inch lengths

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1 can (14 ounces) dark-red kidney beans (organic preferred), drained and rinsed

1 can (14 ounces) garbanzo beans (organic preferred), drained and rinsed

1 can (14 ounces) black beans (organic preferred), drained and rinsed

2 large shallots, peeled and minced

1 red bell pepper, cored, seeded and diced

¼ cup chopped fresh flat-leaf parsley leaves for garnish


1 large garlic clove, minced

¼ cup white balsamic vinegar

2 tablespoons Dijon mustard

2 tablespoon fresh-squeezed lemon juice

2 tablespoons mild-flavored honey

¼-½ teaspoon hot sauce

1½ teaspoons sea salt

½ teaspoon fresh ground black pepper

¼ cup low sodium chicken broth thickened with 1 teaspoon cornstarch and cooled

¼ cup extra virgin olive oil

Fill a 6-quart saucepan two-thirds full with cold water, place over high heat and bring to a boil. Stir in 2 teaspoons kosher salt and add the fresh beans. Cook for 8 minutes, or until tender. Drain and then chill in a bowl of ice water. Drain and set aside.

While the beans cook; make the dressing: To a medium mixing bowl add garlic, vinegar, mustard, lemon juice, honey, hot sauce, sea salt, pepper and thickened chicken broth. Whisk together until combined. While whisking, add olive oil; whisking until combined. Set aside. To a large mixing bowl add prepared and cooled green and wax beans, kidney beans, garbanzo beans, black beans, shallots and bell pepper. Using a rubber spatula fold ingredients together until just mixed. Add dressing and using the rubber spatula, fold until the ingredients are coated. Just before serving, top with parsley. May be served immediately or refrigerated and served later.

Serves 12.

Cook's note: Canned wax beans may be substituted for fresh. Just drain and carefully mix in at the end; do not cook.

Nutrition values per serving: 168 calories (28 percent from fat), 5.3 g fat (0.6 g saturated), 24.3 g carbohydrates, 7.8 g fiber, 6.8 g protein, 0 mg cholesterol, 580 mg sodium.

SaltSense: Omitting the added salt reduces sodium per serving to 289 mg.

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