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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (355g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar |
||
| Calories 515 | ||
| Calories from Fat 213 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.8g | 36% | |
| Saturated Fat 3.2g | 15% | |
| Monounsaturated Fat 15.7g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1121mg | 46% | |
| Potassium 559mg | 15% | |
| Total Carbohydrate 64.2g | 21% | |
| Dietary Fiber 13.3g | 53% | |
| Sugars 1.5g | ||
| Protein 14.0g | 28% | |
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Mediterranean Salad
By: Dreamer in Ontario
Apr 7, 2007
My family just loves this bean salad. It provides a protein source for my vegetarian daughter and my omnivore husband likes it as well. I've adapted it from a recipe in Chatelaine Food Express, Quickies 2
SERVES 4 -6
Ingredients
- 1/3 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 pinch salt
- 1 pinch pepper
- 2 (19 ounce) cans chickpeas, rinsed (or white kidney beans)
- 1/2 red pepper, julienned
- 1 green pepper, julienned
- 1/2 cup stuffed green olive
- 2 tablespoons capers (optional)
Directions
1
Whisk together the olive oil, vinegar, mustard, garlic, salt and pepper.2
Add the remaining ingredients.3
Gently fold together until evenly coated.4
Serve over greens.
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- Course > Lunch/Snacks
- Course > Salads
- Main Ingredient > Beans > Chick peas/Garbanzos
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Occasion > To Go... > Brown Bag
- Occasion > To Go... > Camping
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: superblondieno2
On Jun 25, 2008
very good!! this was very very quick to make and yet very flavorful. i didnt use all of the dressing though, half was enough for me.... made for zwt4
From: Sharon123
On Jun 8, 2008
A nice salad that I had for lunch. I loved the balsamic vinegar in the dressing! Thanks Dreamer!
From: Annacia
On Mar 28, 2008
This is wonderfully flavorful. I did cut back on the oil (I used half) so mine was a bit dryer but that was fine by me to trim the fat back. Loved the mustard and balsamic. This would be a great pic-nic take along for summer outings too. I used the capers and recommend them. I will definitely make this again.
From: Redsie
On Dec 26, 2007
This was a great "healthy" lunch after all the big meals we have been having for Christmas!! Made half a recipe and used a whole red bell pepper intead of a green and red. Made for Holiday Tag! Thanks Dreamer 
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