Found this on the Food Network website – a cool sweet/tangy summer side dish. So flavorful and different from boring hot green beans, this is an easy way to weasel your way into any veggie hater’s heart. Also a good source of protein if you’re trying to steer clear of the carby veg’s. I made this when Mike & I made dinner for my family, alongside rotisserie chicken & our homemade mac & cheese.
1 15 oz. can green/wax beans mix, drained
1 15 oz. can red kidney beans, drained
2 rounded tsp dijon mustard
2 tsp sugar
1/4 c olive oil
1/4 c red wine vinegar
salt & freshly ground pepper
In a medium-sized bowl, combine mustard, sugar & vinegar. Whisk in oil. Add beans and mix well. Season with salt and pepper to taste. Can be served immediately, but better if chilled for atleast an hour.
My 2 cents: Original recipe called for 1/2 pound fresh green beans, 1 can garbanzo beans and 1 can kidney beans. More beans, therefore a little more oil & vinegar too – 1/2 c oil & 1/4 c vinegar. I cut the oil down to 1/4 c, but left the vinegar the same because I don’t mind the taste of it. I left the amounts of the rest of the ingredients alone as well, you can’t really overdo it on sugar and mustard in this recipe.