Picnic-Perfect Two-Bean Salad

picnic-bean-salad Leigh Beisch


  • 1 1/4 pounds green beans, trimmed and halved
  • 2 cups cherry tomatoes, halved
  • 1/2 cup chopped fresh basil
  • 2 tablespoons minced red onion
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 3 tablespoons extra-virgin olive oil
  • 2 1/2 tablespoons thawed orange juice concentrate
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper


Steam green beans, covered, 4 minutes or until crisp-tender; drain. Combine green beans, tomatoes, chopped basil, onion, and chickpeas in a large bowl. Combine oil, orange juice concentrate, vinegar, salt, and pepper in a small bowl; add to bean mixture, and toss well. Let stand 15 minutes; toss before serving.

  • Yield: 8 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 150
Fat per serving: 6g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 5g
Carbohydrate per serving: 22g
Fiber per serving: 5g
Cholesterol per serving: 0.0mg
Iron per serving: 2mg
Sodium per serving: 206mg
Calcium per serving: 55mg

Good to Know

Green beans are rich in fiber and vitamin C. Mixed with garbanzo beans, or chickpeas, this picnic dish is a great source of fiber.