1 can (8.4-ounce) cut green beans, drained
1 can (8.5-ounce) cut wax beans, drained
1 can (8.5-ounce) lima beans, drained
1 can (8.5-ounce) kidney beans, drained
½ cup thinly sliced red onion rings
½ cup chopped celery
¼ cup diced green pepperDressing
2 teaspoons Dijon mustard
2 tablespoons vinegar
½ teaspoon sugar substitute
½ teaspoon dried thyme (or 1 teaspoon chopped fresh thyme)
½ teaspoon black pepper
1 clove garlic, crushed or minced
¼ cup olive oil or canola oil
- In a large mixing bowl, combine all the beans, onion, celery, and green pepper.
- In a smaller mixing bowl whisk together the mustard, vinegar, sugar substitute, thyme, pepper, and garlic. Whisking continually, add the oil in a slow, thin stream. Whisk until well blended.
- Pour the dressing over the bean mixture and toss to coat well.
- Cover and refrigerate 1-2 days before serving.
Chill time: 1-2 days