VF -Colourful Bean Salad

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* Exported from MasterCook *

 

Colourful Bean Salad

 

Recipe By :Rose Elliot

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

3 tablespoons olive oil

salt and freshly ground black pepper

1 15 oz can cannellini or lima beans -- or 1/2 cup dried beans,

soaked and cooked

1 15 oz can red kidney beans -- or 1/2 cup dried beans, soaked and

cooked

1/2 cup sweetcorn -- fresh, raw kernels cut from a cob or frozen

sweetcorn, thawed

12 black olives -- halved and pitted

1 small red bell pepper -- deseeded and finely chopped

2 tablespoons chopped fresh parsley -- heaping

 

Put the mustard, vinegar, and oil into a large bowl with some salt and pepper

and whisk together until well combined.

 

Drain both lots of beans and add them to the bowl, together with all the

remaining ingredients. Mix gently together.

 

Source:

" Vegan Feasts "

Copyright:

" Rose Elliot 1997 "

 

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Per Serving (excluding unknown items): 317 Calories; 9g Fat (23.7% calories from

fat); 16g Protein; 46g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 118mg

Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : I have included this bean salad because it is a particularly pretty one

and it's useful as a starter (appetizer), side dish or, servved with some warm

rolls or bread and perhaps a green salad, too, a great main course.

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