Beans provide protein, amino acids, and fiber. They’re a secret weapon for blood sugar control. This recipe is an easy and tasty way to eat your beans.
Place beans and vegetables in a large bowl and mix.
2
In a small bowl, whisk together the dressing ingredients until combined. Adjust to taste if needed.
3
Pour dressing over salad and mix well.
4
Place in the fridge for 30 minutes to allow the flavors to develop.
5
Season with salt and adjust dressing to taste.
Nutrition Facts
8 servings
Serving size
¾ cup
Amount per serving
Calories110
% Daily Value *
Total Fat2g3%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol0mg
Sodium137mg6%
Total Carbohydrate16g6%
Dietary Fiber 5g18%
Total Sugars 2g
Protein6g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Salad
1(15 oz) can green beans, drained and rinsed
1(15 oz) can chickpeas, drained and rinsed
1(15 oz) can kidney beans, drained and rinsed
2stalks celery, sliced
1jalapeño, seeded and finely chopped (optional)
⅓cuppacked fresh parsley, finely chopped
3green onions, finely chopped
Dressing
⅓cupfresh lemon juice
1tbspextra virgin olive oil(omit for diabetics)
½tspground mustard
¼tspgarlic powder
¼tsponion powder
¼tspsalt
Directions
1
Place beans and vegetables in a large bowl and mix.
2
In a small bowl, whisk together the dressing ingredients until combined. Adjust to taste if needed.
3
Pour dressing over salad and mix well.
4
Place in the fridge for 30 minutes to allow the flavors to develop.
AuthorLife and Health Network