Three-Bean Salad

Tested Till Perfect

This salad is colourful and quick to throw together. Any leftovers are great for school lunches the next day.

Servings: 6 to 8

Ingredients:

Nutritional Info
Per each of 8 servings: 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%
    3 cups (750 mL) cut (1 inch/2.5 cm) green beans
    1 each can (each 19 oz/ 540 mL) chickpeas and kidney beans, drained and rinsed
    2 green onions, thinly sliced
    1/4 cup (50 mL) chopped fresh parsley
    1 tbsp (15 mL) minced jalapeño pepper
    Vinaigrette:
    3 tbsp (50 mL) each vegetable oil and wine vinegar

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, 5 minutes. Drain and add to vinaigrette.

Add chickpeas, kidney beans, green onions, parsley and jalapeño to bowl; toss to coat. Refrigerate until chilled, about 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Source

Canadian Living Magazine: May 2007





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