Pantry Raid Three Bean Salad
65 people added this to their Recipe Box
Pantry Raid Three Bean Salad
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 177 |
| pro | 7 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 25 g |
| fibre | 8 g |
| chol | 0 mg |
| sodium | 389 mg |
| %RDI | - |
| calcium | 5 |
| iron | 13 |
| vit A | 5 |
| vit C | 17 |
| folate | 35 |
- Portion size: 8
Ingredients
- 3 cups 3cupscut (1 inch/2.5 cm) green beangreen beans
- 1 can 1canchickpeas, drained and rinsed
- 1 can 1cankidney beankidney beans, drained and rinsed
- 2 2green oniongreen onions, thinly sliced
- 1/4 cup 1/4cupchopped fresh parsley
- 1 tbsp 1tbspminced jalapeño pepperjalapeño peppers Vinaigrette
- 3 tbsp 3tbspvegetable oil
- 3 tbsp 3tbspwine vinegar
- 1 1clove garliccloves of garlic, minced
- 1 tsp 1tspdried oregano
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
Preparation
Vinaigrette: In large bowl, whisk together oil, vinegar, garlic, oregano, salt and pepper; set aside.
In saucepan of boiling water, cover and cook green beans until tender-crisp, about 5 minutes. Drain and add to vinaigrette.
Add chickpeas, kidney beans, green onions, parsley and jalapeno; toss to coat. Refrigerate until chilled, about 30 minutes, or cover and refrigerate for up to 24 hours.
Source : Canadian Living Magazine: May 2007; Best Recipes Ever, weekdays at 3pm on CBC TV
