| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans/legum, Low fat, Salads |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Lemon Juice |
| 1 1/2 |
ts |
Olive Oil |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Dried Dill Weed; Crushed |
| 1/8 |
ts |
Pepper |
| 1 |
|
Clove Garlic; Minced |
| 15 |
oz |
Kidney Beans; Canned, Drained And Rinsed, See Note |
| 1/2 |
c |
Green Pepper; Chopped, Or Sweet Red Pepper |
| 1/2 |
c |
Cucumber; Chopped |
| 1/4 |
c |
Green Onion; Sliced |
INSTRUCTIONS
1. Stir together lemon juice, olive oil, sugar, dillweed (or crushed fennel
seed), pepper, and garlic in a medium mixing bowl.
2. Add beans, green or sweet red pepper, cucumber, and green onions. Toss
to coat. Cover and refrigerate for 2 to 24 hours.
Makes 6 servings.
NOTES : Use canned white kidney beans if available.
Recipe by: Better Homes & Gardens Low Calorie Recipes, 1993, p. 92
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Nov 9,
1998, converted by MM_Buster v2.0l.
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