This low sodium bean salad recipe is a bright and fresh side salad with chickpeas, kidney beans, and green beans a light vinaigrette. This is a great summer BBQ side dish or popular side dish for potlucks.
2 14-ounce cansNo-Salt-Added Chickpeasdrained and rinsed
214-ounce cansdark red kidney beansdrained and rinsed
2cupsgreen beans
1bell pepper
1cupfresh parsley
4green onions
For the Vinaigrette Dressing
3tbspolive oil
3lemons juicedabout a 1/3 cup
2tbspno-salt-added ground mustard
1tbspsugar
1tspfreshly ground Tellicherry Black Pepper
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Instructions
For the Salad
If using fresh green beans: Wash the fresh green beans and place them in a medium pot with 3/4 cups of water. Place a lid on the beans and steam them for about 6-8 minutes, until they are a bit softer but still have a bit of crunch to them. Once cooled, cut them into bite sized pieces, I’ve found that 3 to 4 pieces per bean is perfect!
If using no-salt-added canned green beans: drain and rinse beans under cold water.
In a large mixing bowl combine the green beans with the chickpeas and kidney beans, drained and rinsed. Chop the yellow bell pepper into small bite sized pieces, and add. Finely chop the parsley and green onion and add to the bowl as well.
For the Dressing
In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients. Shake until the dressing is a smooth consistency and pour over the bean salad. Cover the salad and place in the fridge for 1 hour (or overnight) so the dressing soaks into the beans. Serve chilled!
Notes
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*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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