Dixie Green Bean Salad
A vibrant green bean salad with chickpeas, red peppers, and onions, dressed in a tangy mustard vinaigrette, perfect for light lunches or summer gatherings.
Ingredients
- 10 oz. frozen cut green beans, thawed
- 1 cup canned chickpeas, drained ⓘ
- 1/2 cup thinly sliced sweet red pepper ⓘ
- 1 small red onion, thinly sliced ⓘ
- 1/4 cup olive oil ⓘ
- 1/4 cup cider vinegar
- 1 tablespoon prepared mustard ⓘ
- 1/2 teaspoon Accent flavor enhancer ⓘ
- 1/2 teaspoon sugar ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon crushed dried mint leaves ⓘ
- 1/8 teaspoon pepper ⓘ
Instructions
- In a medium bowl, combine green beans, chickpeas, red pepper slices, and onion.
- In a small bowl or cup, whisk together olive oil, cider vinegar, mustard, Accent, sugar, salt, dried mint leaves, and pepper until well mixed.
- Pour the dressing over the vegetables and toss lightly to coat evenly.
- Cover and chill in the refrigerator for 1 hour before serving.
Tips & Substitutions
For a twist, substitute the chickpeas with black beans or add some diced avocado for creaminess. If you're short on time, use pre-sliced vegetables. To enhance flavor, marinate the salad overnight. This dish can easily be made vegan by ensuring the mustard is free from animal products.
Serving Suggestions
Serve this salad as a refreshing side dish at barbecues or picnics, pairing wonderfully with grilled meats or as a light lunch. It complements well with dishes like Frank'S Durn Good Chicken Soup Starter(With Zero Added Salt And Near Zero Fat.) for a balanced meal. Garnish with fresh herbs for added color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier. To enjoy, simply toss gently before serving. Avoid reheating as it’s best served cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Dixie Green Bean Salad contains roughly 72 calories, with 3g protein, 15g carbohydrates, and 1g fat. It is an excellent source of vitamin C (38% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh green beans instead of frozen?
Yes, you can use fresh green beans! Simply blanch them in boiling water for about 2-3 minutes until tender-crisp, then plunge them into ice water to stop the cooking process before adding to the salad.
How can I make this salad spicier?
To spice things up, consider adding diced jalapeños or a pinch of red pepper flakes to the dressing. Alternatively, you can mix in a splash of hot sauce for an extra kick.
Is this salad suitable for meal prep?
Absolutely! This salad is perfect for meal prep as it can be made ahead of time and stored in the fridge. Just be sure to keep the dressing separate until you're ready to serve to maintain the crispness of the vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).