Blue Cheese & Bean Salad

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* Exported from MasterCook *

 

Blue Cheese & Bean Salad

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 48

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Bh & G Low Fat Vegetarian

Salads, Dressings Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

30 ounces canned navy beans -- rinsed and drained

1 small zucchini

quartered lengthwise

and cut into 1/4-inch slices -- (1 cup)

2 small tomatoes -- seeded

and coarsely chopped -- (2/3 cup)

2 green onions -- thinly sliced

(1/4 cup)

1/3 cup white wine vinegar

2 tablespoons olive oil

1/4 teaspoon dried Italian seasoning -- crushed

1/8 teaspoon pepper

2 cups French bread

cut into 3/4-inch cubes

Butter-flavored nonstick spray coating

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 cup crumbled blue cheese -- (1 ounce)

 

The homemade croutons make this salad special. If you like, you can

substitute other cheeses for the blue cheese, such as goat cheese or

freshly shredded Parmesan cheese.

 

In a large mixing bowl combine the navy beans, zucchini, tomatoes, and

green onions.

 

For dressing, in a screw-top jar combine the vinegar, olive oil, Italian

seasoning, and pepper. Cover and shake well. Pour dressing over bean

mixture, tossing to coat. Cover and chill for 4 to 24 hours, stirring once

or twice.

 

For croutons, before serving salad, arrange bread cubes in a single layer

in a 15x10x1-inch baking pan. Spray bread cubes with nonstick coating;

toss to coat. Sprinkle with onion powder and garlic powder; toss. Bake in

a 350F oven for 5 to 7 minutes or until golden brown, stirring twice. Add

the croutons and blue cheese to the bean mixture; toss gently. Serve

immediately. Makes 6 main-dish servings.

 

Preparation time: 15 minutes. Chilling time: 4 hours. Croutons: Baking

time: 5 minutes.

 

Per serving: 265 Calories; 7 G Total fat; 2 G Saturated fat; 4 MG

Cholesterol; 782 MG Sodium; 40 G Carbohydrate; 1 G Fiber; 13 G

Protein. Exchanges: 2 starch, 1 vegetable, 1 lean meat, 1/2 fat.

 

 

 

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