Bean Salad With Mustard Marinade
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Salads, Vegetarian | 1 | Recipe |
INGREDIENTS
| 2 1/2 | c | Cooked beans |
| pinto kidney | ||
| black garbonzo | ||
| 1/2 | c | Scallions, thinly sliced |
| 1/2 | c | Grated carrot |
| 1/2 | Parsley, chopped | |
| Alfalfa sprouts | ||
| Pita bread or tortillas | ||
| 3 | T | Apple cider or rice vinegar |
| 2 | T | Eden low sodium tamari |
| 1 | t | Prepared mustard |
| 1 | T | Sesame tahini |
| 3 | T | Water |
INSTRUCTIONS
Blend or whisk dressing and add to beans, scallions, carrots, and parsley. Let marinate at least 15 minutes. Slice pita bread in half and stuff with marinated beans. Top with alfalfa sprouts and serve. Nutritional information per serving: Protein: 20 grams (20%); Carbohydrates: 71 grams (72%); Fat: 4 grams (9%); Calories: 389; Sodium: 672 mg.; Cholesterol: 0 mg. Exchanges: 4 1/2 starch/bread, 1 lean meat Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 687
Calories From Fat: 90
Total Fat: 10.8g
Cholesterol: 0mg
Sodium: 1822.9mg
Potassium: 2675.3mg
Carbohydrates: 115.3g
Fiber: 42g
Sugar: 16.6g
Protein: 41.1g