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Warm Two-Bean Chard Salad

Photo: Levi Brown
Prep time 10 mins
Cook time 11 mins
Yield Makes 4 servings (serving size: 1 1/4 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.