Guest guest Posted August 3, 2001 Report Share Posted August 3, 2001 * Exported from MasterCook * Cannellini Bean Salad Recipe By : Healthful Cooking, Mary Carroll, StarTrib 7/01 Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Salads, Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil -- up to 1/3 1/4 cup red or white wine vinegar 1/4 teaspoon salt 45 ounces canned cannellini beans -- rinsed and drained (3 15-ounce cans) 1 cup roasted bell peppers -- cut into slivers 3 ribs celery -- sliced 1/2 small red onion -- chopped 1 tablespoon minced flat-leaf parsley 1/4 teaspoon dried oregano Lettuce leaves Serves 4 to 6. In large bowl, whisk oil, vinegar and salt. Add beans, peppers, celery, onion, parsley and oregano and toss gently. Serve on lettuce leaves. Nutrition information per 1/6 serving: Calories 350, Carbohydrates 51 g, Protein 16 g, Fat 10 g, including sat. fat 1 g, Cholesterol 0 mg, Sodium 610 mg, Calcium 100 mg, Dietary fiber 17 g. Diabetic exchanges per serving: 3 1/2 bread/starch exch., 1 medium-fat meat exch., and 1 fat exch. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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