Four-Bean Salad

Photo: Susie Cushner

You can substitute dark red kidney beans for the chickpeas, if desired. If yellow wax beans are unavailable, make the recipe with 1 1/2 pounds green beans instead.

Yield: (serving size: serves 6 to 8)
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 78mg
  • Calories: 217
  • Calories from fat: 0%
  • Carbohydrate: 30g
  • Cholesterol: 0mg
  • Fat: 9g
  • Fiber: 8g
  • Iron: 3mg
  • Protein: 7mg
  • Saturated fat: 1g
  • Sodium: 202mg

Ingredients

  • 3/4 pound green beans, trimmed
  • 3/4 pound yellow wax beans, trimmed
  • 1 1/2 cups frozen baby lima beans, thawed
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 2 small red onions, thinly sliced into rings
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard

Preparation

  1. Steam the green, wax, and lima beans 10 minutes, or just until crisp-tender. Plunge into cold water and drain. Place in a bowl with chickpeas and onions. Whisk together the oil, vinegar, and mustard, and add salt and freshly ground pepper to taste. Drizzle over the beans and onions and toss to coat. Salad can be served at room temperature or chilled.
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