| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Beans/legum, Cucumbers, Healthwise, Onions, Salads |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
(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 |
tb |
Lemon juice or sherry vinegar |
| 2 |
tb |
Olive oil, or vegetable oil |
|
|
Salt and pepper, to taste |
|
|
Red leaf lettuce, or other lettuce |
INSTRUCTIONS
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, 1997
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