Three-Bean Salad with Vinaigrette
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This recipe makes 8 servings
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 |
This salad is colourful and quick to throw together. Any leftovers are great for school lunches the next day.
Ingredients
- 3 cups cut (1 inch/2.5 cm) green beans
- 1 can chickpeas, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh parsley
- 1 tbsp minced jalapeno pepper
- Vinaigrette
- 3 tbsp vegetabIe oil
- 3 tbsp wine vinegar
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/4 tsp salt and pepper
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 jalapenos 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 jalapenos 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
- Keywords : Salad; Beans; Jalapeno pepper; Boil/Simmer; Make-Ahead;
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