This salad is colourful and quick to throw together. Any leftovers are great for school lunches the next day.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2007
Ingredients
Vinaigrette:
Method
Vinaigrette: In large bowl, whisk together oil, vinegar, garlic, oregano, salt and pepper; set aside.In saucepan of boiling water, cover and cook green beans until tender-crisp, 5 minutes. Drain and add to vinaigrette.
Add chickpeas, kidney beans, green onions, parsley and jalapenos to bowl; toss to coat. Refrigerate until chilled, about 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Nutritional facts Per each of 8 servings: about
- Sodium 389 mg
- Protein 7 g
- Calories 177.0
- Total fat 6 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 25 g
%RDI
- Iron 13.0
- Folate 35.0
- Calcium 5.0
- Vitamin A 5.0
- Vitamin C 17.0
