• 13 Ratings

This easy make-ahead salad is perfect for summer entertaining.

Recipe by Emily B. Hall
Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large cast-iron skillet, saute the beans over medium heat in 2 teaspoons oil until crisp, about 15 minutes, stirring constantly. Set aside to cool.

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  • In a medium bowl, soak the celery and chopped onion in lemon juice at room temperature for 30 minutes.

  • Add beans to the celery mixture. Fold in parsley. Add 1/4 cup oil and cumin; toss to coat. Season to taste with salt and pepper. Serve or cover and chill up to 24 hours. Stir before serving.

Nutrition Facts

220 calories; 13 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 0 mg cholesterol; 583 mg sodium. 312 mg potassium; 22 g carbohydrates; 6 g fiber; 4 g sugar; 6 g protein; 0 g trans fatty acid; 1855 IU vitamin a; 37 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 77 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 3 mg iron;

Reviews

13 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 2