|Photo: Moroccan Bean Salad Recipe|
1/2 cup KRAFT Zesty Italian Dressing
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
2 cans (15 oz. each) chickpeas (garbanzo beans), drained, rinsed
1/2 cup raisins
1/2 cup PLANTERS Slivered Almonds
BEAT dressing, cumin and cinnamon in medium bowl with wire whisk until well blended.
ADD beans and raisins; mix lightly. Sprinkle with almonds; cover.
REFRIGERATE at least 30 min. before serving.
Best of Season:
Fresh fava beans make a wonderful substitute for the garbanzo beans in this recipe, especially if you buy them in late spring or early summer when they are in season. Cook 3 cups shelled fava beans in boiling salted water for 2 to 3 min. Drain, cool and peel outer skins.
Nutritional info per serving:
Total fat 9 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 280 mg
Carbohydrate 29 g
Dietary fiber 7 g
Sugars 10 g
Protein 8 g
Vitamin A 0 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 15 %DV
From Kraft Foods
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