Bean There Yum That
- Number of Servings: 10
Ingredients
Salad Ingredients:one 15 oz. can red kidney beans, drained and rinsedone 15 oz. can garbanzo beans (chickpeas) drained and rinsed2 cups fresh green beans, trimmed and cut into 1 inc segments2 cups bite sized broccoli florets1 red,yellow, OR green pepper, thinly sliced into 1 inch segments1 small red onion, thinly sliced3 tbsp. chopped fresh parsleyFor Dressing:2 oranges1/4 cup seasoned rice vinegar1 tbsp. lemon juice1 tbsp. olive oil1 tsp. chopped garlicdash saltdash pepper
Makes 10 1 cup servings.
Blanche (boil)green beans and broccoli for about 5 minutes until just tender. Immediately transfer to ice cold water to stop cooking.
To make the dressing, squeeze juice of two oranges, add other ingredients and whisk together.
Combine blanched veggies with kidney beans, chickpeas, bell pepper, onion and parsley. Top with dressing and toss well.
Marinate for at least an hour before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user CTIDAWG.
Blanche (boil)green beans and broccoli for about 5 minutes until just tender. Immediately transfer to ice cold water to stop cooking.
To make the dressing, squeeze juice of two oranges, add other ingredients and whisk together.
Combine blanched veggies with kidney beans, chickpeas, bell pepper, onion and parsley. Top with dressing and toss well.
Marinate for at least an hour before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user CTIDAWG.
Nutritional Info Amount Per Serving
- Calories: 154.9
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 444.7 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 7.7 g
- Protein: 6.6 g
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