Barbecue Bean Salad -

[Guest guest]

Sounds great. Great for a picnic or any meal.

Judy

-

Chupababi

 

 

* Exported from MasterCook *

 

EatingWell Barbecue Bean Salad

 

Recipe By :The Eating Well Diabetes Cookbook

Serving Size : 4 Preparation Time :0:15

Categories : Diabetic Low Fat (less than 10%)

Vegetarian WW Points

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup prepared spicy barbecue sauce

3 tablespoons cider vinegar

2 teaspoons molasses

15 1/2 ounces pinto beans, canned -- drained and rinsed

2 medium tomatoes -- seeded and coarsely chopped

1 cup scallions -- trimmed and chopped (1 bunch)

freshly ground black pepper

hot sauce -- to taste

 

Whisk the barbecue sauce, vinegar and molasses in a large bowl. Add

beans,

tomatoes and scallions; toss to coat. Season with pepper and hot

sauce. If

not serving immediately, cover and refrigerate for up to 2 days. Serve

at

room temperature.

 

Makes 4 servings; 3/4 cup each.

 

Per serving: 142 calories; 0 g fat (0 g sat fat); 8 g fiber.

0 mg cholesterol; 30 g carbs; 6 g protein; 409 mg sodium.

 

S(Formatted by Chupa Babi in MC):

" 08.15.06 "

Copyright:

" 2005 "

Yield:

" 3 cups "

Start to Finish Time:

" 0:15 "

- - - - - - - - - - - - - - - - - -

-

 

Per Serving (excluding unknown items): 133 Calories; 1g Fat (6.2%

calories

from fat); 6g Protein; 26g Carbohydrate; 5g Dietary Fiber; 0mg

Cholesterol; 638mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1

Vegetable; 1/2 Other Carbohydrates.

 

NOTES : Perfect for picnics or with anything grilled, this fast

salad has all the flavor of baked barbecued beans, without

the hassle or the heat.

 

Nutr. Assoc. : 85 0 0 0 0 0 0 0

 

________

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