Recipe courtesy of Joe Andreacchio
A Meaningful Beaning-Ful Bean Salad
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 161
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 18
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 407
- Total: 2 hr
- Prep: 30 min
- Cook: 1 hr 30 min
Ingredients
1/2 pound string beans, cut in half
1 large can chick peas, rinsed and drained
1 large can kidney beans, rinsed and drained
6 cloves of garlic, minced
1 1/2 tablespoons dry oregano
1/2 large red onion, sliced
1/2 pound oil cured Greek olives
1 celery stalk, diced
8 to 10 fresh basil leaves, chopped
1/4 cup fresh parsley, chopped
Salt and pepper
Crushed red pepper flakes
1/4 cup olive oil
1 lemon, juiced
1/4 cup red wine vinegar
Directions
- Cook string beans in boiling salted water until fork tender (then put in ice bath), drain until dry.
- In a large pasta bowl add string beans, chickpeas, kidney beans, garlic, oregano, onion, olives, celery, basil, parsley. Add salt, red and black pepper to taste. Mix well.
- Whisk together olive oil, lemon juice, vinegar, toss with salad until combined. Let sit for 1/2 an hour, mixing every 10 minutes to get all ingredients coated with mixture.
- Chill for at least 1 hour and serve, salad can be made 1 day ahead of time.