Bean Salad Plus Tuna or Bacon

20 minutes Prep: 10 minutes Cook: 10 minutes

196 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

12	ounces	french beans	trimmed
14	ounces	red kidney beans	cooked
8	ounces	chickpeas (garbanzo beans)	cooked

Dressing
1	tablespoon	greek yogurt
1	pinch	sugar
1	x	black pepper	freshly ground
1	tablespoon	mint	chopped fresh, optional
1	teaspoon	french mustard
1	tablespoon	olive oil
1	tablespoon	red wine vinegar

Directions

Steam the French beans until just tender, about seven minutes.

Put all the beans and chick peas into a large salad bowl.

Mix together the dressing ingredients and pour over the beans.

Toss to mix together.

Allow to stand for one hour to let the flavours mix before serving.

VARIATIONS:

TUNA AND BEAN SALAD: Add 200 g 7 oz canned tuna, drained and flaked to the salad.

BACON AND BEAN SALAD: 100 g 4 oz lean back bacon, grill, cut into small pieces and add to the salad.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 185g

Amount per Serving

Calories 196 19% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 564mg	24%
Total Carbohydrate 31.0g	10%
Dietary Fiber 10.0g	40%
Sugars 0.0g
Protein 9.0g	18%

Vitamin A	3%		Vitamin C	7%
Calcium	6%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to limone garlic

Last Recipes Viewed

Recipe Bite

Sweet Taste of Success?

by Mark R. Vogel

The Sweet Taste of Success? Last night I ate at one of those all-you-can-eat Chinese buffets. I love those places. They usually...

Member Review

Black Bean Chili

With a few changes this was awesome. I cut the recipe in half and substituted half sweet Hungarian paprika and half mild chili powder for the paprika. In addition to the cumin seed I added a teaspoon of ground cumin. I used a 28 oz. can crushed tomatoes along with 1/4 cup tomato paste. Two minced canned chipotle chilis in adobo sauce were used in place of the jalapenos. I also added an 11 oz. can drained corn. I then gently simmered the chili for almost two hours, adding additional cooking liquid from the beans when necessary. This really allows the flavors to meld. This can also be accomplished in a slow cooker. I didn't bother with the red bell pepper, cheese, and sour cream, although it would be delicious.

Reviewed by 1fungirl