White Bean, Radish And Red Onion Salad

In the day that we stand before our Master and Maker, it will not matter how many people on earth knew our name, how many called us great, and how many considered us fools. It will not matter whether schools and hospitals were named after us, whether our estate was large or small, whether our funeral drew ten thousand or no one. It will not matter what the newspapers or history books said or didn’t say. What will matter is one thing and one thing only – what the Master thinks of us.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Beans/legum, Cucumbers, Healthwise, Onions, Salads	8	Servings

INGREDIENTS

1		19 oz white kidney beans
		drained
1/2	c	Red or mild white onion
		chopped
1	c	Thinly sliced or diced
		cucumber
3/4	c	Sliced radishes
1		Clove garlic, finely minced
1/2	c	Chopped fresh parsley
3	T	Lemon juice or sherry
		vinegar
2	T	Olive oil, or vegetable oil
		Salt and pepper, to taste
		Red leaf lettuce, or other
		lettuce

INSTRUCTIONS

1997    
Drain beans, rinse and drain again. Place in salad bowl. Add onion,
cucumber, radishes, garlic and parsley. Toss. Add lemon juice or
sherry vinegar, oil, salt and pepper. Serve on red leaf lettuce. MC
formatting by bobbi744@sojourn.com  Recipe by: Low Cholesterol Cuisine
Cookbook Posted to MC-Recipe  Digest V1 #664 by Roberta Banghart
<bobbi744@sojourn.com> on Jul 10,

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“Jesus rights wrongs”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 35 Calories From Fat: 6 Total Fat: <1g Cholesterol: 0mg Sodium: 196.7mg Potassium: 358.1mg Carbohydrates: 5.4g Fiber: 3.1g Sugar: 1.3g Protein: 3.3g