| | Directions | 1. Mix oil, vinegar, rosemary, thyme, mustard, garlic powder, sea salt and sugar in large bowl with wire whisk until well blended. Add beans and onion; toss to coat well. Cover.
2. Refrigerate at least 1 hour to blend flavors. Toss before serving. |
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Prep Time: 15 minutes
Servings: 10
|  | | Ingredients | | - | | 1/4 cup olive oil |
| - | | 1/4 cup red wine vinegar |
| - | | 2 teaspoons McCormick® Rosemary Leaves |
| - | | 1 teaspoon McCormick® Thyme Leaves |
| - | | 1 teaspoon Dijon mustard |
| - | | 1/2 teaspoon McCormick® Garlic Powder |
| - | | 1/2 teaspoon McCormick® Sea Salt Grinder |
| - | | 1/2 teaspoon sugar |
| - | | 1 pound green beans, trimmed and cooked |
| - | | 1 can (15 ounces) kidney beans, drained and rinsed |
| - | | 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed |
| - | | 1/2 cup chopped red onion |
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| | Nutrition (per serving) | Calories: 122 Calories
Fat: 6 Grams
Protein: 4 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 13 Grams
Sodium: 195 Milligrams
Fiber: 4 Grams
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