Rating: 3 stars
13 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 2
  • 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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Recipe Summary

hands-on:
30 mins
total:
1 hr
Servings:
6
Yield:
4 cups
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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; fat 13g; saturated fat 2g; carbohydrates 22g; mono fat 8g; poly fat 2g; insoluble fiber 6g; sugars 4g; protein 6g; vitamin a 1854.6IU; vitamin c 37.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.5mg; vitamin b6 0.1mg; folate 77.5mcg; sodium 583mg; potassium 312mg; calcium 81mg; iron 2.6mg.
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