Three Bean Salad

By The Canadian Living Test Kitchen

96 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	197197 cal
pro	7 g7g pro
total fat	8 g8g total fat
sat. fat	1 g1g sat. fat
carb	26 g26g carb
fibre	8 g8g fibre
chol	0 mg0mg chol
sodium	505 mg505mg sodium
% RDI:	-
calcium	44 calcium
iron	1313 iron
vit A	22 vit A
vit C	1010 vit C
folate	3333 folate

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

Keywords : Salad; Vegetarian; Boil; Refrigerate/Chill; Make-Ahead; Chickpeas; Green beans;

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