Three Beans in a Salad
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
pinto beans
cooked, drained |
|
| ⅔ | cup |
chickpeas (garbanzo beans)
cooked, drained |
|
| 1 ½ | cups |
green beans
sliced, steamed |
|
| ½ | cup |
celery
diced |
|
| ¼ | cup |
red onion
diced |
|
| ¼ | cup |
pimentos
diced |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 2 | tablespoons |
rice vinegar
|
|
| 1 | tablespoon |
lemon juice
|
|
| 4 | teaspoons |
olive oil
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 6 | leaves |
lettuce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
pinto beans
cooked, drained |
|
| 158 | ml |
chickpeas (garbanzo beans)
cooked, drained |
|
| 355 | ml |
green beans
sliced, steamed |
|
| 118 | ml |
celery
diced |
|
| 59 | ml |
red onion
diced |
|
| 59 | ml |
pimentos
diced |
|
| 59 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
rice vinegar
|
|
| 15 | ml |
lemon juice
|
|
| 2E+1 | ml |
olive oil
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 6 | leaves |
lettuce
|
*
|
