| 13 | 15 | 371 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 5 |
| 2 cup | Green/yellow string beans, raw (chopped and blanched) |
| 1 can (15oz) | Chickpeas, canned, drained (drained and rinsed) |
| 1 can(s) (15 oz) | Red kidney beans, canned, drained (drained and rinsed) |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 1 cup | Frozen yellow corn kernels (cooked) |
| 1/4 cup | Red onion (diced, or 3 green onions) |
| 1 bunch | Basil, fresh |
| 1/4 cup | Extra virgin olive oil (for dressing) |
| 1/4 cup | Wine, table, red (for dressing) |
| 1 tbsp | Maple syrup, pure (or honey, for dressing) |
| 2 tsp | Dijon mustard (for dressing) |
| 1 tsp | Salt (for dressing) |
| 1 tsp | Black pepper (for dressing) |
1. For the salad:
2. For the dressing:
3. To Serve:
Beans
are a great source of plant-based protein for vegetarians and vegans.
They are high in fibre which makes it great for digestion!
| Meat Alternative | 1.1 |
| Vegetables | 2.7 |
