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Leigh Beisch Photo by: Leigh Beisch

Picnic-Perfect Two-Bean Salad

Health JULY 2004

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 150
  • Fat: 6g
  • Saturated fat: 1g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 5g
  • Carbohydrate: 22g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 206mg
  • Calcium: 55mg
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Picnic-Perfect Two-Bean Salad recipe

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