Heart Healthy Crunchy Bean Salad

Kathie Carr


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.


★★★★★ 1 vote

15 Min


  • 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
  • 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

How to Make Heart Healthy Crunchy Bean Salad


  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

Printable Recipe Card

About Heart Healthy Crunchy Bean Salad

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

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