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16 servings, 3/4 cup (175 mL) each
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Layer salad ingredients in serving bowl. Mix dressing and parsley until blended. Drizzle over salad just before serving; mix lightly.
Salad and dressing can be prepared ahead of time. Refrigerate (separately) up to 2 days before tossing salad with dressing just before serving.
Cook the yellow and green beans together in boiling water in large saucepan. Drain beans, then rinse and pat dry before layering in serving bowl as a single layer of mixed beans.
The kidney beans and chickpeas team up to provide a high source of fibre, per serving, in this delicious salad.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.