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


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


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.

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