Easy | Servings: 6 | Ready In: 15 minutes | Yield: 8 cups
Red kidney beans, garbanzos, and fresh green beans come together with an easy, fat-free Sherry dressing in this classic Italian salad. This makes a great dish for entertaining or serve with baked potatoes for a quick, healthy weeknight dinner. Bright flavor meets gluten-free, vegan nutrition.
- 2 cups fresh green beans (about 7-8 oz), trimmed and cut into 2-3 inch pieces
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 shallot, minced
- 2 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or agave (optional)
- 2 tablespoons fresh parsley, chopped
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
To steam the green beans: Bring a 1/2 inch of water to a rolling boil in a medium pot. Add the green beans. Cover and let steam about 5 minutes, until tender but still bright green.
While the green beans steam, prepare an ice bath: Fill a large bowl with ice cold water. When the green beans are ready, immediately drain them and transfer to the ice bath. Let sit until cool, about 3 minutes.
While the green beans cool, prepare the remaining ingredients. In a large bowl, combine the beans, shallot, sherry vinegar, mustard, agave or maple syrup (if using), parsley, and salt and pepper to taste.
Drain the green beans from the ice bath. Add to the bowl with the salad ingredients and combine.
Enjoy at room temperature or slightly chilled.
You can make this even easier with frozen green beans. Simply microwave to thaw then toss with the dressing and other beans. To make this fancier, use Haricots Verts, flat Pole beans, yellow wax beans, or any other unique bean varieties.
Serving size: 1/6 of a recipe (about 1 1/3 cups)
Calories From Fat (2%) 3.26
- Total Fat 0.39g <1%
- Saturated Fat 0.08g <1%
- Cholesterol 0mg 0%
- Sodium 74.49mg 3%
- Potassium 755.78mg 22%
- Total Carbohydrates 36.47g 12%
- Fiber 10.19g 41%
- Sugar 7.5g
- Protein 10.9g 22%
- Calcium 12.36mg 1%
- Iron 108.81mg 605%
- Vitamin A 1138.05IU 23%
- Vitamin C 0.57mg <1%