Chickpea and Black Bean Salad

[migration] empty title 35 Author: Canadian Living Credits: [migration] empty title 35

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.

  • Portion size 8 servings

Ingredients

  • 2 cups chopped green beans
  • 1 can chickpeas
  • 1 can black bean
  • 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 teaspoon grated lime rind
  • 3 tablespoons lime juice
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 459 mg
  • Protein 7 g
  • Calories 211.0
  • Total fat 8 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 30 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 37.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 63.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chickpea and Black Bean Salad