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21st Century 3-Bean Salad

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21st Century 3-Bean Salad
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21st Century 3-Bean Salad

Added by: on Jan 30th, 2013
The base of 3-bean salad; kidney, garbanzo, and green beans, is already quite nutritious but the dressing typically calls for tons of white sugar (my mom's used 1/2 cup!) and oil. I replaced the sugar with one tablespoon of date syrup, eliminated the oil, and added some lemon zest to lighten .. more >
Rating:
5
Prep Time:
20 min
Cook Time:
0 min
Ready In:
20 min

Servings

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Original Recipe Yield: 5 servings (5 cups)
 

Ingredients:

  • 1 can BPA free, unsalted canned kidney beans
  • 1 can BPA free, unsalted canned chickpeas
  • 1 cup steamed green beans, cut into thirds
  • 1 orange bell pepper, diced
  • 3 green onions, thinly sliced
  • 1/3 cup packed fresh parsley, minced
  • pinch sea salt
  • 1/4 cup fresh lemon juice (1-2 lemons)
  • 1/2-1 Zest of organic lemon
  • 1 T apple cider vinegar
  • 1 T dijon mustard
  • 1 T date syrup
Nutrition Facts
21st Century 3-Bean Salad

Servings Per Recipe: 5

Amount Per Serving

Calories: 152

  • Total Fat: 2.3 g
  •     Saturated Fat: 0.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 728.4 mg
  • Total Carbs: 25.4 g
  •     Dietary Fiber: 7.2 g
  •     Sugars: 2.6 g
  • Protein: 8.9 g
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Directions:

1

In a large mixing bowl combine the kidney beans, chickpeas, green beans, bell pepper, green onion, and parsley.

2

In a small bowl, whisk together the remaining ingredients. Pour the dressing over the bean mixture and toss to coat.

3

Chill salad in the fridge for at least 30 minutes before devouring. This salad gets better the longer it marinates, so it's great for packed lunches throughout the week!

Video:

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Ratings & Reviews:

Carlitos

Carlitos

By: Carlitos on Feb 1st, 2013
Rating:
0
looks healthy and delicious

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