Three-Bean Salad

By krystallondon

Bean salads are so good for you because they offer fibre and protein, and really fill you up. This salad is no exception. Experiment by using other beans, such as wax beans, soybeans, and black beans. Feel free to serve this as is, or on top of a bed of lettuce.

Ingredients

• 2 cups fresh green beans
• 1 cup cooked chickpeas (canned are ok)
• 1 cup cooked kidney beans (canned are ok)
• 1/4 cup thinly sliced red onion
• 1/4 cup minced red bell pepper
• 1 large tomato, diced
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons vinegar
• 1 tablespoon chopped fresh basil, or 1 1/2 teaspoons dried
• 1 teaspoon fruit sweetener or agave nectar
• 1/4 teaspoon freshly ground black pepper (or to taste)
• Salt, to taste

Details

Servings 4

Preparation

Step 1

1. Steam the green beans about 5 minutes, or until crisp-tender. Cool. Place in a large bowl. Add the chickpeas, kidney beans, onion, pepper and tomato. Mix together.

2. In a glass jar, combine the oil, mustard, vinegar, basil, fruit sweetener, and pepper. Shake vigorously. Pour over the salad. Toss well. Let stand 20 minutes before serving.

Nutritional analysis per serving
163.50 calories, 1.49 g fat (8% calories from fat), 8.22 g protein, 31.54 g carbohydrate, 0 mg cholesterol, 496 mg sodium