Summer Bean Salad II

Ingredients and Weight:

• 1 pound green beans, trimmed
• 1/2 pound yellow beans, trimmed
• 1/2 pound wax beans, trimmed
• 1/2 red onion, thinly sliced
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Difficulty Level: 1 (simple)

Preparation Method Steps:

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-5 minutes, or until tender-crisp. Drain and rinse with cold water.
2. Repeat step 1 with the yellow beans and wax beans.
3. In a large bowl, combine the cooked beans, red onion, parsley, and basil.
4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
5. Pour the dressing over the bean mixture and toss to coat.

Nutritional Information:

• Calories: 150 per serving
• Protein: 5 grams
• Carbohydrates: 15 grams
• Fat: 10 grams
• Fiber: 5 grams

Dish Characteristics:

• Light and refreshing
• Colorful and visually appealing
• Packed with nutrients
• Perfect for a summer barbecue or potluck

User Comments:

• "This salad is so delicious and easy to make. I love the combination of beans, herbs, and dressing."
• "I served this salad at a recent party and it was a huge hit. Everyone loved the fresh, summery flavors."
• "This salad is a great way to get your daily dose of vegetables. It's also a great option for vegetarians and vegans."

Special Precautions and Tips:

• Be sure to trim the beans properly before cooking. The ends can be tough and fibrous.
• If you don't have fresh parsley or basil, you can substitute dried herbs. However, fresh herbs will give the salad a more flavorful and vibrant taste.
• This salad can be served immediately or chilled for later. If you choose to chill it, be sure to let it come to room temperature for a few minutes before serving, to allow the flavors to blend.