| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 4 | Servings | ||
INGREDIENTS
| 3 | Plum tomatoes | |
| 1 | Medium-size cucumber | |
| 1 | 16-ounce Great Northern | |
| beans rinsed and drained | ||
| 1 | 15 1/4- to 19-ounce red | |
| kidney beans rinsed and | ||
| drained | ||
| 2 | T | Dried parsley flakes |
| 2 | T | White wine vinegar |
| 1 | T | Olive or salad oil |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
Total Time: 10 minutes Discard seeds from plum tomatoes; dice tomatoes. Peel cucumber, leaving some green on. Discard seeds from cucumber; dice. In medium bowl, combine tomatoes, cucumber, beans, and remaining ingredients. Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Apr 12, 1998
A Message from our Provider:
“You’re never too old for God”
Nutrition (calculated from recipe ingredients)
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Calories: 250
Calories From Fat: 37
Total Fat: 4.3g
Cholesterol: 0mg
Sodium: 815.7mg
Potassium: 642.6mg
Carbohydrates: 40.3g
Fiber: 14.3g
Sugar: 2.3g
Protein: 14.2g