Tested till perfect Pantry Raid Three Bean Salad
Pantry Raid Three Bean Salad
Photography by Matthew Kimura

Pantry Raid Three Bean Salad

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2007; Best Recipes Ever, weekdays at 3pm on CBC TV

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • 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
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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.

Nutritional Information Per serving: about

cal 177 pro 7g total fat 6g sat. fat 1g
carb 25g fibre 8g chol 0mg sodium 389mg

%RDI

calcium 5 iron 13 vit A 5 vit C 17
folate 35
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