| 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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