Sweet and Tangy Five-Bean Salad

Adapted from Better Homes and Gardens

8 oz fresh green beans, trimmed
3/4 cup cider vinegar
2/3 cup tomato juice
1/4 cup Vera Jane’s Extra-Virgin Olive Oil
3 Tbsp dry red wine
1/2 cup sugar
2 tsp Jack’s Grill Worcestershire Sauce
2 tsp DLM Classic Dijon Mustard
1 tsp minced garlic
7 oz frozen edamame, thawed
14.5-oz can cut wax beans, rinsed and drained
15-oz can Eden Organic Kidney Beans, rinsed and drained
15-oz can Eden Organic Cannellini Beans, rinsed and drained
1 bunch green onions, finely chopped
5 oz shredded carrots (about 1½ cups)

In a large saucepan cook green beans in lightly salted boiling water for 8–10 minutes or until tender; drain and rinse with cold water. Set aside.

In an extra-large bowl combine vinegar, tomato juice, oil, wine, sugar, Worcestershire, mustard, and garlic. Stir in all of the beans (except the green beens), green onion, and carrot. Refrigerate, covered, for 4 to 24 hours. Add green beans. Toss well and serve with a slotted spoon.

The fresh green beans will lose some color if they marinate in the dressing. For brightly colored green beans cook and chill as directed, but do not add them to the salad. Cover and refrigerate separately, then toss in with the salad just before serving.

Makes 12 servings
Prep Time: 30 Min, Chill 4 Hrs

Per serving: 179 calories (28% calories from fat); 6g total fat; 1g saturated fat; 0mg cholesterol; 196mg sodium; 26g total carbohydrates; 7g dietary fiber; 7g protein;

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