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Tomato Bean Salad with Garlic-Rosemary Vinaigrette
Side Dishes
Tomato Bean Salad with Garlic-Rosemary Vinaigrette
An herb-infused vinaigrette makes this bean salad special. Be sure to toss it carefully so the beans don’t break down. This side dish is hearty and filling from the use of three types of beans.
Makes
8 servings
Total Time
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Ingredients
HEAT:
WHISK:
COMBINE:
Test Kitchen Approved
Instructions
Heat oil, garlic, and rosemary in a saucepan over medium until fragrant, 3 minutes. Remove pan from heat and let stand 20 minutes; drain through a sieve into a bowl.
Whisk vinegar, lime juice, Dijon, and sugar into infused oil; season with salt and pepper.
Combine pinto, red, and black beans with tomatoes, parsley, and scallions. Toss with vinaigrette to coat.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 219
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 490mg 20%
% Daily Value*
Carbs 28g 9%
Fiber 9g 36%
Protein 9g
*Percent Daily Values are based on a 2,000 calorie diet.
