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Picnic-Perfect Two-Bean Salad

Leigh Beisch
Yield 8 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  1. 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.