Canned beans are a must to have on hand for satisfying salads. For a vegetarian meal, serve with grilled portobello mushrooms and bread such as corn bread or whole wheat rolls.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2004
Chili Lime Dressing:
In saucepan of boiling salted water, cook green beans until tender-crisp, about 5 minutes. Drain and chill in cold water; drain and set aside.
Drain and rinse chickpeas and black beans; drain well and place in large bowl. Add red pepper, corn and onions; set aside.
Chili Lime Dressing: Whisk together oil, lime rind and juice, chili powder, sugar and salt ; pour over beans and toss to coat. (Make-ahead: Cover and refrigerate salad and beans separately for up to 24 hours.)
Add green beans and coriander; toss.
Nutritional facts <b>Per serving:</b> about
- Sodium 459 mg
- Protein 7 g
- Calories 211.0
- Total fat 8 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 30 g
- Iron 15.0
- Folate 37.0
- Calcium 5.0
- Vitamin A 13.0
- Vitamin C 63.0