Three Bean Salad
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Recipe based on 1 ratings.
This recipe makes 8 servings
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
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
