Two-bean And Roasted Red Pepper Salad

CATEGORY	CUISINE	TAG	YIELD
Grains	Sami	July 1995	1	Servings

INGREDIENTS

8	oz	Dried Great Northern beans
		about 1 1/3 cups
2	t	Salt
1		Red bell pepper
8	oz	Green beans, trimmed cut
		crosswise into
		thirds
1		Lemon
1/2	c	Black brine-cured olives
		such as Kalamata
1/4	c	Olive oil
2	T	Red wine vinegar
1	T	Balsamic vinegar

INSTRUCTIONS

Place dried beans in medium saucepan. Pour enough cold water over to
cover beans by 3 inches. Let stand overnight.  Drain beans and return
to same saucepan. Pour enough cold water over  to cover beans by 3
inches. Bring to boil. Reduce heat; cover  partially and simmer until
tender, about 40 minutes. Add 2 teaspoons  salt to beans and cool 15
minutes. Drain and cool beans.  Char bell pepper over gas flame or
under broiler and until blackened  on all sides. Wrap in paper bag and
let stand 10 minutes. Peel and  seed pepper. Cut pepper into
matchstick-size strips.  Cook green beans in pot of boiling salted
water just until tender,  about 4 minutes. Drain beans; transfer to
bowl of ice water and cool.  Drain. Using vegetable peeler, remove peel
from lemon in long strips.  Cut into very thin strips.  Combine Great
Northern beans, bell pepper, green beans, lemon peel and  olives in
large bowl. Mix in oil and both vinegars. Season with salt  and pepper.
Serves 4.  Bon Appetit July 1995  Converted by MC_Buster.  Per serving:
1358 Calories (kcal); 57g Total Fat; (36% calories from  fat); 55g
Protein; 172g Carbohydrate; 0mg Cholesterol; 4312mg Sodium  Food
Exchanges: 9 1/2 Grain(Starch); 3 Lean Meat; 4 Vegetable; 1/2  Fruit;
11 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 956 Calories From Fat: 578 Total Fat: 65.3g Cholesterol: 0mg Sodium: 5215mg Potassium: 1474.5mg Carbohydrates: 76.2g Fiber: 20.4g Sugar: 13.7g Protein: 21.5g