Three-Bean Salad with Vinaigrette Three-Bean Salad with Vinaigrette

Author: Canadian Living

This salad is colourful and quick to throw together. Any leftovers are great for school lunches the next day.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2007




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.)

Nutritional facts Per each of 8 servings: about

  • Sodium 389 mg
  • Protein 7 g
  • Calories 177.0
  • Total fat 6 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 25 g


  • Iron 13.0
  • Folate 35.0
  • Calcium 5.0
  • Vitamin A 5.0
  • Vitamin C 17.0
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Three-Bean Salad with Vinaigrette