Four Bean Salad

Ingredients
1 pound green beans, trimmed and cut into 1-inch pieces
3 tablespoons raspberry vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 19-ounce can each chickpeas, red kidney beans, and small white
beans,
drained and rinsed
1 medium fennel stalk, sliced
3 celery ribs, chopped
4 green onions, sliced

Directions
1. Bring a large saucepan with salted water to boil. Add green beans
and
cook until tender, 5 minutes. Drain.

2. In a small bowl, whisk together vinegar, honey, and Dijon mustard.
Whisk in oil, salt, and pepper.

3. In a serving bowl, add all ingredients and stir to combine. Makes
12
cups.


Nutritional facts per serving
calories: 170, total fat: 7.5g, saturated fat: 1g, cholesterol: 0mg,
sodium: 262mg, carbohydrate: 20g, fiber: 6g, protein: 7g
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