Three Bean Salad With Balsamic Dressing Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
VegetarianMain Ingredient

Ingredients

 Sliced green beans1⁄2 Pound (2 Inch Pieces, About 2 1/2 Cups)
 Balsamic vinegar1⁄5 Cup (3.2 tbs)
 Chopped parsley/1 tablespoon plus 1 teaspoon dried parsley flakes1⁄4 Cup (4 tbs)
 Chopped fresh basil/1 tablespoon plus 1 teaspoon dried basil1⁄4 Cup (4 tbs)
 Grated parmesan cheese2 Tablespoon
 Dill weed/1 teaspoon dried dillweed1 Tablespoon
 Olive oil1 Tablespoon
 Garlic powder1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Sliced carrot1 1⁄2 Cup (24 tbs)
 Sliced red onion1⁄2 Cup (8 tbs), vertically
 Canned chickpeas15 1⁄2 Ounce, drained (1 Can)
 Canned kidney beans15 Ounce, drained
 Canned artichoke hearts14 Ounce, drained and coarsely chopped
 Tomato1 Large, cut into 16 wedges

Nutrition Facts

Serving size: Complete recipe

Calories 1595 Calories from Fat 285

% Daily Value*

Total Fat 32 g49.9%

Saturated Fat 8.1 g40.5%

Trans Fat 0 g

Cholesterol 26.4 mg

Sodium 4306 mg179.4%

Total Carbohydrates 278 g92.6%

Dietary Fiber 76.5 g305.8%

Sugars 56.8 g

Protein 79 g158.8%

Vitamin A 683.8% Vitamin C 219.5%

Calcium 129.7% Iron 133.4%

*Based on a 2000 Calorie diet

Directions

Arrange green beans in a steamer basket over boiling water.
Cover and steam 2 minutes.
Rinse under cold water; drain well.
Combine vinegar and next 8 ingredients in a large bowl; stir well.
Add green beans, carrot, and next 4 ingredients; toss gently to coat.
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