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3-Bean Israeli Couscous Salad

Christine Gallary
  • minutes
  • Serves 4 to 6

INGREDIENTS

2 tbsp

Dill, fresh leaves

4 oz

Green beans

2 tbsp

Italian parsley, fresh leaves

1 15 ounce can

Kidney beans

1/4 cup

Red onion

4 oz

Wax beans, yellow

1 1/2 tsp

Dijon mustard

1/4 tsp

Black pepper, freshly ground

3/4 tsp

Salt, fine

4 tbsp

Olive oil

2 tbsp

Red wine vinegar

2 cups

Water

1 cup

Israeli (pearl) couscous