Black 'n' white bean salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Black beans; rinsed and drained |
| 15 | ounces | White kidney beans; rinsed and drained |
| ½ | cup | Chopped cucumber |
| ½ | cup | Chopped sweet red pepper |
| ¼ | cup | Chopped onion |
| ¼ | cup | Minced fresh cilantro or parsley |
| ⅓ | cup | Cider or red wine vinegar |
| ¼ | cup | Olive or vegetable oil |
| ½ | teaspoon | Salt; optional |
| ¼ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Pepper |
| Lettuce leaves; optional | ||
Directions
In a large bowl, combine the first six ingredients. In a small bowl, whisk vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate until serving. Using a slotted spoon, serve over lettuce if desired. Yield: 4-6 servings. Diabetic Exchanges: one ½-cup serving (prepared without salt) equals 1-½ starch, 1 vegetable, 1 fat; also, 187 calories, 219 mg. sodium, 0 cholesterol, 26 gm carbohydrate, 9 gm protein, 5 gm fat.
NOTES : "Black 'n' White Bean Salad is a cool, hearty side dish Kay Ogden created after tasting a similar one in a restaurant. 'It goes together in no time and complements most entrees,' reports this Grants Pass, Oregon reader."
Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1011 by NGavlak <NGavlak@...> on Jan 14, 1998
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