Heart Healthy Crunchy Bean Salad

Kathie Carr

By
@kathiecc

This recipe came from a local newspaper. It is low fat and heart healthy.

The nutritional information does not include the optional beans, if you choose to use them. They add fiber and not a lot of calories, though and I like the variety of beans in this salad.


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Comments:

Serves:

6

Prep:

15 Min

Ingredients

2 c
cut fresh green beans
1 can(s)
(15 ounces) black beans, rinsed and drained
1 can(s)
(15 ounces) chickpeas, rinsed and drained
1/2 c
thinly sliced red onion
1/3 c
apple-cider vinegar
2 Tbsp
sugar
2 Tbsp
vegetable oil
1 Tbsp
dijon mustard
1/4 tsp
freshly ground black pepper
1 can(s)
drained kidney beans, optional
1 can(s)
drained yellow beans, optional

Directions Step-By-Step

1
Combine green beans with enough salted water to cover. Bring to a boil over high heat. Reduce heat to medium and cook 10 minutes or until crisp-tender; drain and rinse in cold water. Do not over cook these or you will lose the crunchy part of this salad. :) In a large bowl, combine green beans with black beans and chickpeas. Set aside.

If using additional beans add them now and mix well.
2
To make dressing: In a small saucepan, stir together onion, vinegar and sugar. Cook over medium heat just until sugar dissolves. Remove from heat. Whisk in oil, mustard, and black pepper. Add to bean mixture; toss to coat. Cover and chill for 4 to 12 hours, stirring occasionally.
3
Nutrition information does not account for kidney beans and/or yellow beans. If you added them they are extra.

Calories 127, Total Fat 3 g, Carbohydrate 20 g, Fiber 4 g, Protein 5 g. Percent Daily Values are based on a 2,000 calorie diet

About this Recipe

Course/Dish: Vegetables, Other Salads
Dietary Needs: Vegetarian
Other Tag: Healthy