| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Salads, Taste of ho |
4 |
Servings |
INGREDIENTS
| 15 |
oz |
Black beans; rinsed and drained |
| 15 |
oz |
White kidney beans; rinsed and drained |
| 1/2 |
c |
Chopped cucumber |
| 1/2 |
c |
Chopped sweet red pepper |
| 1/4 |
c |
Chopped onion |
| 1/4 |
c |
Minced fresh cilantro or parsley |
| 1/3 |
c |
Cider or red wine vinegar |
| 1/4 |
c |
Olive or vegetable oil |
| 1/2 |
ts |
Salt; optional |
| 1/4 |
ts |
Garlic powder |
| 1/8 |
ts |
Pepper |
|
|
Lettuce leaves; optional |
INSTRUCTIONS
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 1/2-cup serving
(prepared without salt) equals 1-1/2 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@aol.com> on Jan 14,
1998
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