Six-Bean Salad

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Six-Bean Salad

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 46

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Bh & G Low Fat Vegetarian

Salads, Main Dish Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 cup frozen cut green beans

1 small dried chipotle chili pepper -- crumbled

OR 1/2 to 1 teaspoon crushed red pepper

15 1/4 ounces canned lima beans -- rinsed and drained

(or 16-ounce can)

15 ounces canned reduced-sodium black beans -- rinsed and

drained

15 ounces canned reduced-sodium kidney beans -- rinsed and

drained

15 ounces canned reduced-sodium garbanzo beans -- rinsed and

drained

15 ounces canned pinto beans -- rinsed and drained

2 medium tomatoes -- seeded and chopped

1/4 cup finely chopped red onion

1/4 cup finely chopped green sweet pepper

1/4 cup salad oil

1/4 teaspoon grated lemon peel

1/4 cup lemon juice

1 tablespoon sugar

Leaf lettuce -- (optional)

 

If you haven't tried chipotle chili peppers, here's your chance. They're

actually just jalapeño peppers that have been dried and smoked, lending a

unique smoky-sweet flavor to dishes. Here they update a long-time

favorite, six-bean salad.

 

Cook the frozen beans and the crumbled chipotle chili pepper or crushed red

pepper according to the bean package directions; drain. Meanwhile, in a

large bowl combine lima beans, black beans, kidney beans, garbanzo beans,

pinto beans, tomatoes, red onion, and sweet pepper. Stir in the drained

green beans; set aside.

 

For dressing, in a screw-top jar combine the salad oil, lemon peel, lemon

juice, and sugar. Cover and shake well. Pour the dressing over bean

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

or twice. (The salad may be stored in the refrigerator for up to 3

days). If desired, serve salad on lettuce-lined plates. Makes 8 main-dish

servings.

 

Preparation time: 20 minutes. Chilling time: 4 hours.

 

Per serving: 290 Calories; 8 G Total fat; 1 G Saturated fat; 0 MG

Cholesterol; 498 MG Sodium; 43 G Carbohydrate; 9 G Fiber; 13G

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

 

 

 

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