Three Bean Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Three Bean Salad

This recipe makes 8 servings

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Nutritional Info

Per each of 8 servings: about -
cal 197
pro 7 g
total fat 8 g
sat. fat 1 g
carb 26 g
fibre 8 g
chol 0 mg
sodium 505 mg
% RDI: -
calcium 4
iron 13
vit A 2
vit C 10
folate 33
  • Portion size: 6 to 8
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

    1-1/2 cups (375 mL) cut (2 inch/5 cm) green and/or yellow beans
    1/4 cup (50 mL) each extra-virgin olive oil and wine_vinegar
    1 clove garlic, minced
    2 tbsp (25 mL) chopped fresh parsley
    1/2 tsp (2 mL) each granulated_sugar and salt
    1/4 tsp (1 mL) each dried oregano and pepper
    1 each can (19 oz/ 540 mL) chickpeas and kidney_beans, drained and rinsed
    2 green_onions, thinly sliced

Preparation

In saucepan of boiling salted water, blanch beans until tender-crisp, 3 to 5 minutes. Drain and refresh in bowl of ice water to stop cooking and thoroughly chill, about 5 minutes.

Drain, shaking off water. Place on kitchen towel and pat dry. Set aside.

In large bowl, whisk together oil, vinegar, garlic, parsley, sugar, salt, oregano and pepper.

Add chickpeas, kidney beans, green onions and beans; toss to coat. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Source : Canadian Living Magazine: June 2008

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