Dijon Four Bean Salad

Traditional bean salad is dressed with a tangy Dijon mustard vinaigrette. You will love how easy this colorful side dish is to prepare. It's also perfect for picnics or potlucks.


10 servings


1 (10 ounce) package frozen baby lima beans
1 (9 ounce) package frozen cut green beans
2 (16 ounce) cans red kidney beans, rinsed and drained
1 (15 ounce) can white kidney or cannellini beans, rinsed and drained
1/3 cup white vinegar
1/4 cup granulated (white) sugar
3 tablespoons Dijon mustard
2 tablespoons vegetable oil
1/2 teaspoon salt


Cook lima and green beans according to package directions; drain. Place in a large serving bowl; cool. Add kidney beans.

In a jar with a tight-fitting lid, combine the vinegar, sugar, mustard, oil and salt; shake well. Pour over beans and stir gently to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Estimated Time

Preparation Time: 15 minutes
Chill Time: 8 hours

Nutritional Information

Amount per serving (3/4 cup): Calories 195, Fat 4 g (Trace Saturated Fat), Cholesterol 0, Sodium 644 mg, Carbohydrate 33 g, Fiber 7 g, Protein 9 g. Diabetic Exchanges: Starch 2, Very Lean Meat 1, Fat 1/2.

Recipe Courtesy Of

Karen Riordan, Fern Creek, Kentucky

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