Pantry Raid Three Bean Salad

Pantry Raid Three Bean Salad Image by: Pantry Raid Three Bean Salad Author: Canadian Living

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2007; Best Recipes Ever, weekdays at 3pm on CBC TV

Ingredients

  • 3 cups cut (1 inch/2.5 cm) green beans
  • 1 can chickpeas drained and rinsed
  • 1 can kidney bean drained and rinsed
  • 2 green onions thinly sliced
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon minced jalapeño pepper
Vinaigrette:
  • 3 tablespoons vegetable oil
  • 3 tablespoons wine vinegar
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

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 facts Per serving: about

  • Sodium 389 mg
  • Protein 7 g
  • Calories 177.0
  • Total fat 6 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 25 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pantry Raid Three Bean Salad

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