Fresh and Easy Three Bean Salad

FLAVOR THE MOMENTS(2)
Cheryl T.: "Tangy, crunchy, delicious, a hit at the picnic! i…" Read More
11Ingredients
40Minutes
160Calories

Ingredients

US|METRIC
  • 8 ounces fresh green beans (washed and trimmed*)
  • 15 ounces chickpeas (can reduced sodium, rinsed and drained)
  • 15 ounces reduced sodium kidney beans (rinsed and drained)
  • 1 bell pepper (medium, seeded and chopped fine, I used half red bell pepper and half yellow)
  • 1/2 red onion (medium, chopped)
  • 2 tablespoons flat leaf parsley (chopped)
  • 1/4 cup apple cider vinegar
  • 3 tablespoons pure maple syrup (or your favorite sweetener*)
  • 1/4 cup canola oil
  • salt
  • pepper
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    NutritionView More

    160Calories
    Sodium11% DV260mg
    Fat11% DV7g
    Protein8% DV4g
    Carbs7% DV22g
    Fiber16% DV4g
    Calories160Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium260mg11%
    Potassium230mg7%
    Protein4g8%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber4g16%
    Sugars6g12%
    Vitamin A8%
    Vitamin C30%
    Calcium4%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Cheryl T. a year ago
    Tangy, crunchy, delicious, a hit at the picnic! i used what I had on hand from my CSA farm box: French grean beans and sunburst squash (diced); plus canned garbanzo beans, diced red pepper and water chestnuts. I also added a splash of Worcestershire sauce, let it marry overnight, transported on ice to the party to rave reviews! A keeper!
    deb f. 4 years ago
    Very good! Used Red wine vinegar and not as much olive oil, omitted sweetener (honey). Macerated overnight was even better. Also used about 1 tbsp jalapeño pepper in place of some of bell pepper.

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