15 oz Black beans, rinsed and drained
15 oz White kidney beans, rinsed and drained
1/2 cup Chopped cucumber
1/2 cup Chopped sweet red pepper
1/4 cup Chopped onion
1/4 cup Minced fresh cilantro or parsley
1/3 cup Cider or red wine vinegar
1/4 cup Olive or vegetable oil
1/2 tsp Salt, optional
1/4 tsp Garlic powder
1/8 tsp Pepper
Lettuce leaves, optional
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In a large bowl, combine the first six ingredients. In a small bowl, whisk vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate until serving. Using a slotted spoon, serve over lettuce if desired. Yield: 4-6 servings. Diabetic Exchanges: one 1/2-cup serving (prepared without salt) equals 1-1/2 starch, 1 vegetable, 1 fat; also, 187 calories, 219 mg. sodium, 0 cholesterol, 26 gm carbohydrate, 9 gm protein, 5 gm fat.
NOTES : "Black 'n' White Bean Salad is a cool, hearty side dish Kay Ogden created after tasting a similar one in a restaurant. 'It goes together in no time and complements most entrees,' reports this Grants Pass, Oregon reader." Recipe by: Taste of Home, August/September, 1997
Posted to MC-Recipe Digest V1 #1011 by NGavlak <NGavlak@aol.com> on Jan 14, 1998
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