An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (1)
Italian Three Bean Salad
NUTRITION · PER SERVING500M COOK
CAL 22%·PRO 31%
CARBS 62G56% OF CAL
17G FIBER6G ADDED14G INTRINSIC24G OTHER21G TOTAL SUGAR
FAT 17G34% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A three-bean salad combining fresh green beans, chickpeas, and kidney beans tossed in a sweet and tangy balsamic vinaigrette. Light and refreshing, it works well as a side dish or light lunch. Easy to prepare ahead.
sideitaliansaladbeansdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 14 ounces fresh green beans (boil or steam until tender but not mushy, chill in ice water or very cold water and dry on a kitchen towel)
- 14 ounce can chickpeas (garbanzo beans) drained and rinsed
- 14 ounce can borlotti or kidney beans drained and rinsed
- 1 small red onion diced
- 1 medium green pepper diced
- 1 stalk celery chopped
- ¼ cup parsley finely chopped
- ⅓ cup balsamic vinegar
- 1-2 tablespoons honey
- ¼ cup olive oil
- 1-1½ teaspoons salt
- ¼ teaspoon black pepper
At a glance
PER SERVING · TIME 500M
CAL 22%·PRO 31%
CARBS 62G56% OF CAL
17G FIBER6G ADDED14G INTRINSIC24G OTHER21G TOTAL SUGAR
FAT 17G34% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 1283mg
- Total sugar
- 21g
- Added sugar
- 6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 881mg
- Calcium
- 144mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1283MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.