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Marinated Bean Salad with Honey-Mustard Vinaigrette Recipe |
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For your next summer picnic, try this salad with corn-on-the-cob, new potatoes, snap peas, a sliced tomato salad, watermelon, and fresh lemonade. Or serve it as a side salad when the weather gets cool. A small half-cup serving provides good amounts of protein, vitamins, minerals, and fiber. A larger serving - a cup or a cup and a half - provide enough protein for a main dish.
Ingredients 1 1/2 cups cooked kidney beans, drained 1 1/2 cups cooked chick peas (garbanzo beans), drained 2 small carrots, thinly sliced 1 medium cucumber, peeled, seeded, and finely diced 1 large red or green pepper, chopped 1/2 cup minced onion 1/2 cup minced fresh cilantro or parsley 1/2 cup commercial honey mustard 1/4 cup white wine vinegar 1 tablespoon olive oil
Method Combine kidney beans, chick peas, carrots, cucumber, pepper, onion, and cilantro in large bowl. Combine honey mustard, vinegar, and olive oil; mix well and pour oven bean mixture. Stir well. Cover and refrigerate 3 to 4 hours or overnight.
Per Serving : 0 mg cholesterol, 20 g Carbohydrates, 120 Calories, 3 g Fat(0 g saturated), 45 mg Sodium, 5 g Protein |
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