Green Bean, Chickpea, and Tomato Salad

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Description[edit]

The salad holds well and can be tossed a few hours in advance--but leave out the salt until close to serving time, since it will cause the tomatoes to release their juice. Blanch the green beans up to a day ahead, and keep refrigerated.

  • [1]
  • Source: Cooking Light via WebMD
  • Yield: 6 servings

Ingredients[edit]

Procedures[edit]

  1. Place the beans in a large saucepan of boiling water, and cook 3 minutes.
  2. Drain and plunge beans into ice water.
  3. Drain.
  4. Combine beans, tomato, and remaining ingredients in a large bowl; toss well to combine.

Nutritional information[edit]

Per 1⅓ cups serving:

  • 157 Calories, 29% from Fat | 5.1g Fat | 1.8g Sat | 2g Mono | 0.8g Poly | 6.2g Protein | 8mg Cholesterol | 91mg Calcium | 463mg Sodium | 24.4g Carbs | 5.9g Fiber | 2.1mg Iron

References[edit]