Chickpea and Black Bean Salad
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.
Servings: 8
Ingredients:
Photography by Yvonne Duivenvoorden
| 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% |
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2 cups (500 mL) 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 (250 mL) corn kernels
2 green onions, sliced
1/4 cup (50 mL) chopped fresh coriander
Chili Lime Dressing:
1/4 cup (50 mL) vegetable oil
1 tsp (5 mL) grated lime rind
3 tbsp (50 mL) lime juice
1-1/2 tsp (7 mL) chili powder
1 tsp (5 mL) granulated sugar
1/4 tsp (1 mL) 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 sa< 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
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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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