Picnic-Perfect Two-Bean Salad

picnic-bean-salad Recipe
Leigh Beisch

Nutritional Information

Calories 150
Fat 6 g
Satfat 1 g
Monofat 4 g
Polyfat 1 g
Protein 5 g
Carbohydrate 22 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 206 mg
Calcium 55 mg

Ingredients

1 1/4 pounds green beans, trimmed and halved
2 cups cherry tomatoes, halved
1/2 cup chopped fresh basil
2 tablespoons minced red onion
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
3 tablespoons extra-virgin olive oil
2 1/2 tablespoons thawed orange juice concentrate
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/2 teaspoon black pepper

Preparation

Steam green beans, covered, 4 minutes or until crisp-tender; drain. Combine green beans, tomatoes, chopped basil, onion, and chickpeas in a large bowl. Combine oil, orange juice concentrate, vinegar, salt, and pepper in a small bowl; add to bean mixture, and toss well. Let stand 15 minutes; toss before serving.

Note:

Susie Lilly Ott,

July 2004
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