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Confetti Mixed Bean Salad

Canadian.Recipes's picture
Ingredients
  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
Directions

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
Cuisine: 
Canadian
Course: 
Side Dish
Ingredient: 
Bean
Interest: 
Healthy
Servings: 
6

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