Chickpea and Black Bean Salad

Tested Till Perfect

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:

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%
    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

  • 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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