| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Extra virgin olive oil |
| 1/4 | c | White wine vinegar |
| 1 | t | Dijon mustard |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | c | Each cooked small red or |
| pink kidney beans white | ||
| beans and chick peas | ||
| chilled | ||
| 1 | Red and yellow bell pepper | |
| seeded and finely diced | ||
| 1/4 | c | Finely sliced red onion |
| 1 | Zucchini, ends trimmed | |
| seeded sliced and | ||
| cooled | ||
| and | ||
| 2 | T | Each chopped fresh basil |
| dill parsley and mint |
INSTRUCTIONS
In the bottom of a mixing bowl combine the olive oil, vinegar and Dijon mustard and season well with salt and pepper. Add the beans, peppers and red onion. Toss, adjust seasoning and chill until serving time. Right before serving add the zucchini and herbs so they don't discolor. Yield: 4 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6697 Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 07:48:00 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 559
Calories From Fat: 122
Total Fat: 14.2g
Cholesterol: 0mg
Sodium: 1714.1mg
Potassium: 1150.3mg
Carbohydrates: 97.7g
Fiber: 17.4g
Sugar: 20.6g
Protein: 17.8g