Warm Two-Bean Chard Salad

Warm-Two Bean Chard Salad
Photo: Levi Brown
Makes 4 servings (serving size: 1 1/4 cups)


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1 (15.5-oz) can low-sodium chickpeas
1 (15.5-oz) can low-sodium black beans
1 fresh jalapeño, seeded and minced (1 TBSP minced)
1/2 cup chopped flat-leaf parsley
Zest and juice of 1 lemon
1/4 teaspoon kosher salt
1/4 teaspoon fresh pepper
6 ounces Swiss chard, stems removed
1/4 cup finely grated Parmesan cheese


Prep: 10 Minutes
Cook: 11 Minutes

1. Drain and rinse the beans. Combine beans, minced jalapeño, parsley, lemon zest and juice, and salt and pepper in a large soup pot. Add 3/4 cup water. Cover; cook over medium heat until hot (about 5 minutes).

2. Stack the chard leaves, slice into thin ribbons; stir into hot bean mixture. Cover and cook until the chard is soft and fully cooked (6-7 additional minutes). Transfer to a serving bowl. Sprinkle with cheese. Serve hot.

Created date

September 2012

Nutritional Information

Calories 238
Fat 2.5 g
Satfat 0.9 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 15 g
Carbohydrate 39 g
Fiber 11 g
Cholesterol 4 mg
Iron 4 mg
Sodium 331 mg
Calcium 186 mg