Bean Salad
PER SERVING (one cup): 122 calories, 2g fat, 338mg sodium, 20.5g carbs, 6g fiber, 5g sugars, 6g protein POINTS® value 2*

Ingredients:
For Salad
One 15-oz. can red kidney beans, drained and rinsed

One 15-oz. can garbanzo beans, drained and rinsed

2 cups fresh green beans, trimmed and cut into 1-inch segments

2 cups bite-sized broccoli florets

1 red or yellow bell pepper, thinly sliced and cut into 1-inch segments

1 small red onion, thinly sliced

3 tbsp. chopped fresh parsley
For Dressing
2 oranges

1/4 cup seasoned rice vinegar
1 tbsp. lemon juice

1 tbsp. olive oil

1 tsp. chopped garlic

Dash salt, or more to taste

Dash black pepper, or more to taste

Directions:
Bring a large pot of lightly salted water to a rapid boil. While you wait for the water to boil, fill a large bowl with cold water and ice; set aside. Add green beans and broccoli to the boiling water, and cook for about 5 minutes, until just tender. Drain water from the pot and immediately transfer the veggies to the bowl of water and ice to stop the cooking. Set aside. To make the dressing, squeeze the juice from both oranges into a medium bowl. Remove any seeds. Add all other ingredients for the dressing, and whisk until uniform and blended. Set aside. Drain ice and water from the large bowl, so only the blanched veggies remain. Add kidney beans, garbanzo beans, bell pepper, onion, and parsley. Top with dressing and toss well, ensuring all veggies and beans are coated. Let marinate in the refrigerator for at least an hour before eating.