Three Bean Salad

Chef Thomas

Three Bean Salad

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Ingredients

• 2 1/2 cups sliced, cooked green beans
• 1/2 teaspoon garlic powder
• 1/3 cup balsamic vinegar
• 1/4 teaspoon salt
• 1/4 cup chopped fresh parsley or 4 teaspoons dried parsley
• 1/4 teaspoon pepper
• 1/4 cup chopped fresh basil or 4 teaspoons dried basil
• 1 1/2 cups sliced carrot
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh or dried dill
• 1 tablespoon olive oil
• 1 (15 oz.) can of garbanzo beans, drained
• 1 can kidney beans, drained
• 1 can artichoke hearts, drained and coarsely chopped
• 1 large tomato, cut in wedges

Instructions

1. Steam green beans for 2 to 5 minutes.
2. Rinse under cold water and drain well.
3. Combine vinegar with the pepper in a large bowl, stir well.
4. Add green beans and carrot through artichokes, toss gently to coat.
5. Serve with tomato wedges.

Nutrition

Calories

459 cal

Fat

18 g

Carbs

71 g

Protein

14 g

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