Nutritional Info

Nutrition Facts

Serving Size 1 (152g)

Calories 263
Calories from Fat 120 (46%)
Amount Per Serving %DIV
Total Fat 13.4g 21%
Saturated Fat 1.9g 10%
Monounsaturated Fat 9.9g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 10.4mg 0%
Potassium 485.3mg 10%
Total Carbohydrate 27.2g 9%
Dietary Fiber 7.5g 30%
Sugars 3.9g
Protein 9g 18%

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Recipe Description
I made this salad recipe up about 15 years ago. I still love it today.
Prep time
1 hr 15 min
Cook time
0 min
Ready In
1 hr 15 min

Ingredients

Serves Tool

Serves To:USMetric
15 1/2 Ounce(oz)  chickpeas
15 1/2 Ounce(oz)  red kidney beans
15 1/2 Ounce(oz)  wax beans
6 Ounce(oz)  artichoke hearts, drained and sliced
15 1/2 Ounce(oz)  white (cannellini) beans
1   large green pepper, cubed
1 1/2   red onions, chopped fine
3/4 Cup(c)  green olives, sliced
1 Pinch(pn)  salt, to taste
1 Teaspoon(t)  mint leaves
1 Teaspoon(t)  basil leaves
1 Teaspoon(t)  oregano
1/4 Cup(c)  red wine vinegar
1/2 Cup(c)  olive oil
1 Pinch(pn)  pepper, to taste

Preparation

Rinse and drain chickpeas, kidney beans, wax beans, artichoke hearts and cannellini beans and place in a salad bowl. Add green pepper and red onion and olives. Mix with spatula softly so as not to break the beans. Sprinkle with salt and pepper. In a jar or another bowl, combine mint, basil, oregano, vinegar and oil. Mix well and pour over salad. Mix well. Refrigerate for an hour before serving. Let sit to blend tastes.

Additional notes

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