Summer Sides – Bean Salad
SOURCE: Spice it up! Number 29
Ingredients
Adjust Servings:
Salad |
|
| 1 can (398 mL) chickpeas | |
| 1 can (398 mL) red beans | |
| 1/4 cup red onion thinly sliced | |
| 1/4 cup Spice rub green onion diced (2 scallions) | |
| 1 cup red bell pepper diced | |
| 1/2 cup celery diced | |
Dressing |
|
| 1/4 cup white vinegar | |
| 1/2 teaspoon garlic minced (1 clove) | |
| 1/3 cup sugar | |
| 1/4 teaspoon black pepper |
Nutrient Analysis | |||||||||||||||||||
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PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 238 Kcal | ||||||||||||||||||
| Protein | 8 g | ||||||||||||||||||
| Carbohydrates | 38 g | ||||||||||||||||||
| Fibre | 7 g | ||||||||||||||||||
| Total Fat | 2 g | ||||||||||||||||||
| Saturated Fat | 0 g | ||||||||||||||||||
| Cholesterol | 0 mg | ||||||||||||||||||
| Sodium | 214 mg | ||||||||||||||||||
| Potassium | 302 mg | ||||||||||||||||||
| Phosphorus | 113 mg | ||||||||||||||||||
Summer Sides - Bean Salad:
Downloadable/printer-friendly version
Tip : This salad can be kept in the fridge for a couple of days. Just drain off the liquid from the portion you are using and place the rest back in the fridge.
MARINATE: 12 hours
Ingredients
-
Salad
-
1 can (398 mL) chickpeas
-
1 can (398 mL) red beans
-
1/4 cup red onion thinly sliced
-
1/4 cup green onion diced (2 scallions)
-
1 cup red bell pepper diced
-
1/2 cup celery diced
-
Dressing
-
1/4 cup white vinegar
-
1/2 teaspoon garlic minced (1 clove)
-
1/3 cup sugar
-
1/4 teaspoon black pepper
Preparation
|
1
Done
|
Drain and rinse chickpeas and red beans. |
|
2
Done
|
In a large bowl, combine chickpeas, beans, red and green onion, bell peppers, and celery. |
|
3
Done
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In a small bowl, prepare the dressing by mixing vinegar, garlic, sugar, and pepper. |
|
4
Done
|
In a small bowl, prepare the dressing by mixing vinegar, garlic, sugar, and pepper. |
|
5
Done
|
Cover with plastic foil and refrigerate overnight or for a minimum of 12 hours. |
|
6
Done
|
Drain the salad to eliminate the surplus dressing before serving. |
