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Chickpea and Black Bean Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Chickpea and Black Bean Salad

Photography by Yvonne Duivenvoorden

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 211
pro 7 g
total fat 8 g
sat. fat 1 g
carb 30 g
fibre 8 g
chol 0 mg
sodium 459 mg
% RDI: -
calcium 5
iron 15
vit A 13
vit C 63
folate 37

More great recipes from this menu:

Canned beans are a must to have on hand for satisfying salads. For a vegetarian meal, serve with grilled portobello mushrooms and bread such as corn bread or whole wheat rolls.

Ingredients

  • 2 cups chopped green beans
  • 1 can (19 oz/540 ml) chickpeas
  • 1 can (19 oz/540 ml) black beans
  • 1 sweet red pepper, diced
  • 1 cup corn kernels
  • 2 green onions, sliced
  • 1/4 cup chopped fresh coriander
  • Chili Lime Dressing:
  • 1/4 cup vegetable oil
  • 1 tsp grated lime rind
  • 3 tbsp lime juice
  • 1-1/2 tsp chili powder
  • 1 tsp granulated sugar
  • 1/4 tsp salt

Preparation

In saucepan of boiling salted water, cook green beans until tender-crisp, about 5 minutes. Drain and chill in cold water; drain and set aside.

Drain and rinse chickpeas and black beans; drain well and place in large bowl. Add red pepper, corn and onions; set aside.

Chili Lime Dressing: Whisk together oil, lime rind and juice, chili powder, sugar and salt ; pour over beans and toss to coat. (Make-ahead: Cover and refrigerate salad and beans separately for up to 24 hours.)

Add green beans and coriander; toss.

Additional information :

Make It a Meal: Add 2 cans (7.5 oz/213 g each) tuna, drained, or 2 cups (500 mL) cubed firm tofu.

Source : Canadian Living Magazine: July 2004

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