Veggie and Bean Salad- 148 calories

Veggie and Bean Salad

I adapted this recipe from one my favorite cookbooks, Pretty Delicious. I changed up some of the ingredients but kept the dressing which is amazing . It is not often that my husband does this, but he exclaimed after one bite of this “you need to put this in your blog” so this one is for you Chris. I made this with my Garlic Sage Roasted Chicken and my Homemade Mac and Cheese.

No cooking involved for this, it holds well and is very easy. Have a potluck soon? Make this, it is easy and travels very well!

Makes 8 servings.

Ingredients:

  • 1 can Black Beans drained and rinsed
  • 1 can Garbanzo Beans drained and rinsed
  • 1 cup Frozen Baby Peas thawed
  • 1 Shallot finely chopped
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp good Extra Virgin Olive Oil
  • 1 tbsp dried Oregano- or basil or parsley
  • Salt and Pepper to taste

Get started:

In a large Tupperware container combine all ingredients, cover and give a good shake (shake over your sink just in case) place in the fridge for an hour or overnight until you are ready to serve. You can serve cold or room temperature whatever you prefer. Just put it in a pretty bowl before serving.

Nutrition information:

Each serving has:

  • Calories: 148
  • Fat: 2.5
  • Fiber: 7
  • Protein: 7
  • Carbs: 25

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