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 |
- Portion size: 6 to 8
This salad is colourful and quick to throw together. Any leftovers are great for school lunches the next day.
Ingredients
- 3 cups 3cupscut (1 inch/2.5 cm) green beangreen beans
- 1 can 1canchickpeas, drained and rinsed
- 1 can 1cankidney beankidney beans, drained and rinsed
- 2 2green oniongreen onions, thinly sliced
- 1/4 cup 1/4cupchopped fresh parsley
- 1 tbsp 1tbspminced jalapeno pepper Vinaigrette
- 3 tbsp 3tbspvegetabIe oil
- 3 tbsp 3tbspwine vinegar
- 1 clove 1clovegarlic, minced
- 1 tsp 1tspdried oregano
- 1/4 tsp 1/4tspsalt 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.)
Source : Canadian Living Magazine: May 2007
