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Ingredientes
- 1/2 lb string beans cut in half
- 1 lrg can chick peas rinsed, liquid removed
- 1 lrg can kidney beans rinsed, liquid removed
- 6 x garlic cloves chopped
- 11/2 Tbsp. dry oregano
- 1/2 lrg red onion sliced
- 1/2 lb oil-cured Greek olives
- 1 x celery stalk diced
- 8 x fresh basil leaves - (to 10) minced
- 1/4 c. minced fresh parsley
- Salt to taste
- Freshly-grnd black pepper to taste
- Crushed red pepper flakes to taste
- 1/4 c. extra virgin olive oil
- 1 x lemon juiced
- 1/4 c. red wine vinegar
Direcciones
- Cook string beans in boiling salted water till fork tender (then put in ice bath), drain till dry.
- In a large pasta bowl add in string beans, chickpeas, kidney beans, garlic, oregano, onion, olives, celery, basil, parsley. Add in salt, red and black pepper to taste. Mix well.
- Whisk together extra virgin olive oil, lemon juice, vinegar, toss with salad till combined. Let sit for 1/2 an hour, mixing every 10 min to get all ingredients coated with mix. Refrigeratefor at least 1 hour and serve; salad can be made 1 day ahead of time.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 128 | 55% |
| Total Fat 14.51g | 18% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 430mg | 12% |
| Total Carbs 21.78g | 6% |
| Dietary Fiber 8.1g | 27% |
| Sugars 2.49g | 2% |
| Protein 5.3g | 8% |
