Add the green beans to the salad just before serving so they do not discolor.
Recipe information
Yield
Makes 6 servings
Ingredients
1/2 pound green beans (stem ends removed), halved crosswise and blanched
1/2 pound yellow wax beans (stem ends removed), halved crosswise and blanched
4 scallions (3 inches of green left on), thinly sliced
1 cup (drained and rinsed) canned dark-red kidney beans
1 cup (drained and rinsed) canned black beans
1 cup (drained and rinsed) canned garbanzo beans
Salt and freshly ground black pepper, to taste
1/2 cup Red-Wine Vinaigrette
2 tablespoons chopped flat-leaf parsley, for garnish
Preparation
Place fresh beans, scallions and canned beans in a large bowl. Season with salt and pepper. Toss with vinaigrette and sprinkle with chopped parsley.
Nutrition Per Serving
Per serving: 260 calories
28g carbohydrates
9g protein
13g fat
no cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
