Ingredients
Mixed Bean Salad
- 1 cup green beans or 1 can (10 oz/284 ml), drained
- 1 cup yellow beans or 1 can (10 oz/284 ml) drained
- 1 cup chickpeas or 1 can drained
- 1 cup red kidney beans or 1 can drained
- 1 small red bell pepper chopped
- 1/2 cup red onion diced
- 1/4 cup fresh parsley chopped
- 2 cups romaine lettuce shredded (optional)
- 2 cups baby spinach leaves (optional)
Red Wine Vinegar Dressing
- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 1 tbsp sugar
- 1 tsp celery seed
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- If using fresh green or yellow beans, steam about 5 minutes until tender-crisp.
- Rinse under cold water until cool, drain well, and cut into 1-inch pieces.
- In a large bowl, combine steamed beans, canned beans, red pepper, onion and parsley.
- To make the dressing, combine all ingredients in a jar with a tight lid. Shake well.
- Pour dressing over salad and toss gently.
- Combine romaine and spinach and divide among 4 plates.
- Spoon bean mixture over greens to serve.
Notes
Recipe by Laura Kalina, RD, Low GI Meals in Minutes Cookbook.
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