Layered Bean and Vegetable Salad

13 4 servings, 2-1/2 cups (625 mL) each
Recipe By
Reviews
Prep Time
10
min.
Total Time
13
min.
Servings

4 servings, 2-1/2 cups (625 mL) each

This version of a bean salad is made by layering kidney beans, cucumber, tomatoes, chickpeas and arugula and topping with leeks, blue cheese and bacon. This salad makes for a beautiful presentation so be sure to serve it at your next dinner party with friends.

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What You Need

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Make It

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  • Add leek rings to saucepan of boiling water; cook 2 to 3 min. or just until crisp-tender. Drain, then immediately plunge into cold water to stop cooking.
  • Layer ingredients on individual serving plates. Drizzle with dressing just before serving.

Substitute

Swap out the kidney beans and chickpeas for the canned beans you like best.

Substitute

If you don’t like blue cheese, try goat cheese for an easy substitute.

Servings

  • 4 servings, 2-1/2 cups (625 mL) each

Nutritional Information

Serving Size 4 servings, 2-1/2 cups (625 mL) each
AMOUNT PER SERVING
Calories 380
% Daily Value
Total fat 8g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 630mg
Carbohydrate 58g
Dietary fibre 15g
Sugars 9g
Protein 21g
   
Vitamin A 15 %DV
Vitamin C 35 %DV
Calcium 20 %DV
Iron 30 %DV

* 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.

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