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Twelve Months of Healthy Eating: Double Bean Salad
Author
Johnna
Ingredients
2
T
. extra virgin olive oil
1
T
. balsamic vinegar
1
T
. fresh oregano leaves
, finely minced
1/2
t
. prepared Dijon mustard
salt to taste
1
cup
green beans
, blanched
1/2
cup
garbanzo beans/chickpeas
14
cherry or grape tomatoes
, halved
12
kalamata olives
2
T
. pine nuts/pignolias
2
generous servings of salad greens of your choice
Instructions
Blanch green beans and set aside.
On each of two plates, lay down a bed of salad greens.
Top each with half of the green beans, garbanzos, tomatoes, kalamata olives and pine nuts.
In a small bowl, stir together the dressing ingredients. Drizzle over salad and serve.