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Dijon Four-Bean Salad

Karen Riordan of Fern Creek, Kentucky dresses up traditional bean salad with a tangy Dijon mustard vinaigrette. 'I'm a busy home-schooling mom, so I love how easy this colorful side dish is to prepare,' Karen says. It's also perfect for picnics or potlucks.
10 Servings - 15 min -
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Servings:10  | Calories:212 | Total Fat:4g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 4g
6 %
Sat Fat 0g
0 %
Total Carb 35g
12 %
Fiber 9g
36 %
Sugars 9g
Cholesterol 0mg
0 %
Sodium 580mg
24 %
Protein 10g
19 %
35% Red kidney beans
29% Others combined
17% Baby lima beans
17% Cannelini beans
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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

Directions : View recipe directions on
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