This summery fresh bean salad is welcome at any backyard gathering. Use a mixture of green and yellow beans for an extra boost of colour. Make it the morning of the fete to let the flavours soak in.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2008
MethodIn 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.)
Nutritional facts Per each of 8 servings: about
- Sodium 505 mg
- Protein 7 g
- Calories 197.0
- Total fat 8 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 26 g
- Iron 13.0
- Folate 33.0
- Calcium 4.0
- Vitamin A 2.0
- Vitamin C 10.0