Photo: Anna Pelzer
Two Bean Salad
8 ingredients
10 min + 10 min
6
openrecipes
A delicious and easy two-bean salad, perfect as a side dish or filling light entree. Works well with vegetarian, vegan, and gluten free diets.
Estimated Nutrition (whole recipe, rough)
421
Calories
17g
Protein
16g
Fat
55g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ whole Onion, finely chopped
- 3 Tablespoons Olive Oil, Divided
- ½ teaspoons Granulated Garlic (or 1 Clove Garlic, Minced)
- ½ teaspoons Italian Seasoning
- 1 can (15 Oz. Size) Kidney Beans
- 1 can (15 Oz. Size) Garbanzo Beans (Chickpeas)
- ¼ cups Fresh Basil, Julienned
- 1 cup Fresh Baby Spinach
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes