Happy 4th!!
Here's hoping we all stay on track over the holiday.
Heres a really good looking recipe from Living After WLS:
What recipes do you suggest for get togethers over the holiday?
| Green Bean, Chickpea & Tomato Salad | |
This salad is full of vitamins and minerals. Green beans are loaded with Thiamin, Riboflavin, Niacin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate and Manganese. Chickpeas (also known as garbanzo beans) are high in Vitamin B6 and Folate, and a very good source of Manganese and Dietary Fiber.
2 cups (8 ounces) green beans, trimmed
4 cups tomatoes, coarsely chopped
1 cup red onion, thinly sliced
1/2 cup feta cheese, crumbled
2 tablespoons fresh mint, chopped
2 tablespoons red wine vinegar
1/2 teaspoon salt
2 1/2 teaspoons extra virgin olive oil
1/4 teaspoon black pepper
15 1/2 ounces chickpeas, canned, rinsed and drained
Place the beans in a large saucepan of boiling water, and cook 3 minutes. Drain and plunge beans into ice water. Drain. Combine beans, tomato, and remaining ingredients in a large bowl; toss well to combine.
Makes 6 servings, each serving provides: 185 calories; 7g protein; 6g fat (2g saturated); 28g carbohydrates; 6g fiber; 551mg sodium.
Notes: The salad holds well and can be tossed a few hours in advance but leave out the salt until close to serving time, since it will cause the tomatoes to release their juice. Blanch the green beans up to a day ahead, and keep refrigerated.
Basic Baked Salmon from the Kitchen blends well with this full-flavored salad.
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This salad is full of vitamins and minerals. Green beans are loaded with Thiamin, Riboflavin, Niacin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate and Manganese. Chickpeas (also known as garbanzo beans) are high in Vitamin B6 and Folate, and a very good source of Manganese and Dietary Fiber.
2 cups (8 ounces) green beans, trimmed
4 cups tomatoes, coarsely chopped
1 cup red onion, thinly sliced
1/2 cup feta cheese, crumbled
2 tablespoons fresh mint, chopped
2 tablespoons red wine vinegar
1/2 teaspoon salt
2 1/2 teaspoons extra virgin olive oil
1/4 teaspoon black pepper
15 1/2 ounces chickpeas, canned, rinsed and drained
Place the beans in a large saucepan of boiling water, and cook 3 minutes. Drain and plunge beans into ice water. Drain. Combine beans, tomato, and remaining ingredients in a large bowl; toss well to combine.
Makes 6 servings, each serving provides: 185 calories; 7g protein; 6g fat (2g saturated); 28g carbohydrates; 6g fiber; 551mg sodium.
Notes: The salad holds well and can be tossed a few hours in advance but leave out the salt until close to serving time, since it will cause the tomatoes to release their juice. Blanch the green beans up to a day ahead, and keep refrigerated.


