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Confetti Mixed Bean Salad

  Green beans 500 Gram
  Canned chickpeas 540 Milliliter
  Canned red kidney beans 540 Milliliter
  Sweet red pepper 1
  Sweet green pepper 1
  Red onion 1 Small
  Cooked corn kernels 250 Milliliter
  Chopped fresh parsley 50 Milliliter
  Iceberg lettuce head 1 Small
  Red wine vinegar 50 Milliliter
  Shallot 1
  Dry mustard 5 Milliliter
  Salt 5 Milliliter
  Pepper 1 Milliliter
  Olive oil/Vegetable oil 150 Milliliter

Cut green beans into 1-inch (2.5 cm) lengths.
In large pot of boiling water, cook beans for 2 to 3 minutes or until tender-crisp.
Chill in bowl of cold water; drain and pat dry.
Drain and rinse chickpeas and kidney beans.
In bowl, combine green beans, chick-peas, kidney beans, red and green peppers, onion, corn and parsley.
Dressing: In small bowl, combine vinegar, shallot, mustard, salt and pepper; whisk in oil.
Taste and adjust seasoning if necessary.
Pour over salad and toss to coat well.
Marinate for 2 hours at room temperature or cover and refrigerate overnight.
Just before serving, arrange lettuce in serving bowl; mound salad in center.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.5 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 618 Calories from Fat 242

% Daily Value*

Total Fat 27 g42.1%

Saturated Fat 3.7 g18.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 843.2 mg35.1%

Total Carbohydrates 78 g26%

Dietary Fiber 21.3 g85.2%

Sugars 6 g

Protein 17 g34.3%

Vitamin A 46.2% Vitamin C 118.9%

Calcium 7.8% Iron 19.3%

*Based on a 2000 Calorie diet

Confetti Mixed Bean Salad Recipe