White Bean Salad
Serve with your favoite grill meat or
poultry.
|
Servings: 8 |
• 1
cup dry white pea beans, soaked and cooked according to directions
• 2
large stalks celery, sliced diagonally
• 1
small onion, chopped
• 1
small green or red pepper, sliced
• 1/2
cup sliced ripe olives (optional)
• 1
cup cherry tomatoes, halved (optional)
• 3
tablespoons vegetable oil
• 5
tablespoons vinegar
• 1/4
cup sugar
• 1/2
teaspoon dry mustard
• 1/4
teaspoon garlic powder
• 1/2
teaspoon salt
• Pinch
paprika
Combine cooked beans, celery, onion, green or red pepper, olives and tomatoes if desired in a large bowl. Mix remaining ingredients together and pour over bean mixture; mix well. Cover and refrigerate at least 4 hours or up to 1 week.
Per Serving:
170 Calories; 5g Fat (27.8% calories from fat); 1g Saturated Fat; 6g Protein;
25g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 149mg Sodium. Exchanges:
1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.
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