Cathy Wolz
If you’re eating beans more often for their anti-cancer benefits while cutting back on red meat for lower cancer risk, today’s Health-e-Recipe is bound to become a favorite. This bean salad has a fabulous mustard-dill dressing that is low in fat and you can also use it on green salads.
Here are some mustard fun facts: Mustard is a relative of broccoli in the cruciferous vegetable family. One of the world’s most ancient cultivated plants, mustard greens are eaten in salads and side dishes. Its seeds are ground for herbal treatments and mustard plasters meant to relieve lung conditions.
But mainly, mustard the condiment is a great-tasting, healthy way to flavor many foods that are healthier choices than hot dogs.
Try all kinds of mustards, from tarragon-flavored and spicy brown to Dijon or hot Chinese. The coarse seed variety used in this recipe lends a unique flavor to the creamy yogurt, dill, lemon and olive oil dressing. It blends the mild beans, sweet peppers, spicy onion and pungent parsley together beautifully into a dish with powerful health protection.
For more bean recipes, you can order or download a free copy of the brochure Beans and Whole Grains: The New American Plate. Click here to subscribe to weekly Health-e-Recipes from AICR.
