Confetti Mixed Bean Salad Recipe
Ingredients
| Green beans | 500 Gram | |
| Canned chickpeas | 540 Milliliter | |
| Canned red kidney beans | 540 Milliliter | |
| Sweet red pepper | 1 | |
| Sweet green pepper | 1 | |
| Red onion | 1 Small | |
| Cooked corn kernels | 250 Milliliter | |
| Chopped fresh parsley | 50 Milliliter | |
| Iceberg lettuce head | 1 Small | |
| Red wine vinegar | 50 Milliliter | |
| Shallot | 1 | |
| Dry mustard | 5 Milliliter | |
| Salt | 5 Milliliter | |
| Pepper | 1 Milliliter | |
| Olive oil/Vegetable oil | 150 Milliliter |
Nutrition Facts
Serving size
Calories 618 Calories from Fat 242
% Daily Value*
Total Fat 27 g42.1%
Saturated Fat 3.7 g18.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 843.2 mg35.1%
Total Carbohydrates 78 g26%
Dietary Fiber 21.3 g85.2%
Sugars 6 g
Protein 17 g34.3%
Vitamin A 46.2% Vitamin C 118.9%
Calcium 7.8% Iron 19.3%
*Based on a 2000 Calorie diet
Directions
In large pot of boiling water, cook beans for 2 to 3 minutes or until tender-crisp.
Chill in bowl of cold water; drain and pat dry.
Drain and rinse chickpeas and kidney beans.
In bowl, combine green beans, chick-peas, kidney beans, red and green peppers, onion, corn and parsley.
Dressing: In small bowl, combine vinegar, shallot, mustard, salt and pepper; whisk in oil.
Taste and adjust seasoning if necessary.
Pour over salad and toss to coat well.
Marinate for 2 hours at room temperature or cover and refrigerate overnight.
Just before serving, arrange lettuce in serving bowl; mound salad in center.
Chef
