Guest guest Posted May 24, 2001 Report Share Posted May 24, 2001 * Exported from MasterCook * Great Bean Lunch Spread Recipe By :The Vegetarian Child, Lucy Moll Serving Size : 10 Preparation Time :0:00 Categories : The Vegetarian Child Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh parsley -- chopped 1 16 oz can great northern beans -- rinsed 2 tablespoons fresh lemon juice 1 dash salt 2 tablespoons nonfat plain yogurt -- (to 4 tbsp) optional In a medium bowl, combine all the ingredients, mashing the beans with a fork until a few lumps remain. Stir well. Chill. VARIATION: Substitute pinto beans or red kidney beans for the great northern beans. S(ISBN): " 0-399-52271-9 " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 1g Fat (3.0% calories from fat); 10g Protein; 29g Carbohydrate; 9g Dietary Fiber; trace Cholesterol; 37mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk. NOTES : This spread is versatile. You can use it on bread for sandwiches, spoon it into pita rounds and add shredded carrots, tomato slices, and lettuce for a light meal, or serve it on crackers for a snack or as part of a finger-food meal. Nutr. Assoc. : 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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