| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tuscan | Appetizers | 36 | Servings |
INGREDIENTS
| 1 | tb | Corn oil |
| 2 | Garlic cloves; minced | |
| 19 | oz | Cannellini beans; rinsed and drained |
| 3/4 | ts | Ground cumin |
| 1/4 | ts | Salt |
| 1/4 | c | Reduced-fat mayonnaise dressing |
| 1 | tb | Cider vinegar |
| 36 | Melba rounds or toasts |
INSTRUCTIONS
1. In large skillet, heat corn oil over medium-high heat. Add garlic; stirring frequently; cook 1 minute. Add beans, 1 tablespoon water, cumin and salt; cook 3 minutes, stirring constantly and mashing beans with back of spoon. 2. In small bowl, combine mashed bean mixture, mayonnaise dressing and vinegar. Cover; cool to room temperature. Spread on melba rounds. Makes 36 servings. Preparation time: About 10 to 12 minutes. Cooking time: About 5 minutes. Per serving: About 31 cal, 1 g pro, 5 g car, 1 g fat, 32% cal from fat, 1 mg cholesterol, 97 mg sod, 1 g fiber. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Low-Fat Meals, Woman's Day, 4/96 Posted to MC-Recipe Digest V1 #895 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997
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