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  • Prep-time: / Ready In:
  • Makes 12 cups

We used kidney beans for this summery salad, but any cooked bean of your preference will work. You can make the easy mustard vinaigrette dressing ahead and chill until you’re ready to serve.

 

 

Ingredients

  • 1 lb. green beans, trimmed and cut into 1½-inch pieces
  • 3 tablespoons white balsamic vinegar
  • 1 shallot, finely chopped (2 tablespoons)
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced
  • 8 cups rainbow chard, torn
  • 1 15-oz. can no-salt-added red kidney beans, rinsed and drained
  • 1 medium yellow summer squash, halved lengthwise and very thinly sliced
  • Sea salt and freshly ground black pepper, to taste
  • ¼ cup chopped walnuts, toasted

Instructions

  1. In a large saucepan cook the green beans in boiling water 7 minutes or until crisp-tender; drain. Immediately transfer to a bowl of ice water to cool; drain again.
  2. Meanwhile, for dressing, in a small bowl whisk together the vinegar, the shallot, the Dijon mustard, and the garlic.
  3. In an extra-large bowl combine the rainbow chard, the red kidney beans, the yellow squash, and the green beans. Drizzle with the dressing; toss to coat. Season with salt and pepper. Top with the walnuts.

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jamie storck2 months ago
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do you cook the squash or use it raw, I saw where you cook the green beans

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Carla Christian

Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnelly

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