Three-Bean Salad
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.)
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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