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Warm Two-Bean Chard Salad

Health OCTOBER 2012

  • Yield: Makes 4 servings (serving size: 1 1/4 cups)
  • Cook time:11 Minutes
  • Prep time:10 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 238
  • Fat: 2.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 15g
  • Carbohydrate: 39g
  • Fiber: 11g
  • Cholesterol: 4mg
  • Iron: 4mg
  • Sodium: 331mg
  • Calcium: 186mg

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Warm Two-Bean Chard Salad recipe