Antipasto Bean Salad

[Guest guest]

Antipasto Bean Salad, (or what to serve during

a heat wave~~~~~)

 

Combine in a big bowl:

1 pound of fresh green beans, left long, lightly steamed and chilled

3.5 cups Kidney beans, canned or home cooked, with some of the cooking

liquid

1.5 cups Garbanzos, canned or home cooked

1 can artichoke hearts packed in water, drained and sliced lengthwise

1 whole green pepper, sliced

1 whole red pepper sliced

1/2 big Bermuda onion, sliced longitudinally

1/4 finly chopped parsley

1/4 cup fresh basil

1/4 cup balsamic vinegar

4 cloves crushed garlic

1 cup mushrooms (Leftover grilled portablellas are wonderful!)

6 garlic stuffed green olives finely chopped (optional due to fat and

salt content)

A heap of fresh ground pepper

 

Mix and chill for at least 3 hours. Makes 10 cups

 

Total recipe:

1400 calories

262 g carbohydrates

21 g. fat

95g protein

 

1 cup serving:

140 calories

26 g carbohydrates

2.1g fat

9.5 g protein

 

 

 

[Guest guest]

> /*Antipasto Bean Salad*/, (or what to serve during a heat wave~~~~~)

 

My family would have a fit if I tried serve a salad - even a hearty one

like this - as a meal. Luckily they *do* like pasta and casseroles and

would eat the same thing every night if it had tomatoes in it. They

*don't* mind if I make it earlier in the day and they eat it around room

temperature (microwave is great for re-heating) at dinner time.

 

Yeah, we're weird.

 

 

Sue in NJ