3 Bean Salad with Creamy Mustard Dill Dressing

Three Bean Salad with Creamy Mustard Dill Dressing

Ingredients

1 cup canned chickpeas, rinsed and drained
1 cup canned Great Northern beans, rinsed
and drained
1 cup canned kidney or red beans, rinsed and
drained
1/2 cup finely chopped red onion
1 small red bell pepper, diced (optional)
1 small green bell pepper, diced (optional)
2 Tbsp. fat-free or 2 percent Greek yogurt
1 Tbsp. low-fat mayonnaise
1 Tbsp. coarse seed mustard
1 tsp. lemon juice
2 dashes hot pepper sauce
1/2 tsp. salt
1/4 teaspoon ground black pepper
2 tsp. extra virgin olive oil
1/2 cup chopped fresh dill
1/4 cup chopped flat-leaf parsley

How we make it

In mixing bowl, combine beans with onion and peppers,
if using.

For dressing, place in mini food processor the yogurt,
vegenaise, mustard, lemon juice, hot sauce, salt and
pepper and whirl to combine.

With the motor running, drizzle in oil.

Add dressing to beans and mix to combine.

If serving immediately, mix in dill and parsley. Or, cover
the dressed beans and refrigerate for up to 8 hours, adding
herbs just before serving.

Makes 4 servings.

Per serving:230 calories, 5 g total fat (less than 1 g saturated fat),
36 g carbohydrate, 11 g protein, 11 g dietary fiber, 390 mg
sodium