Chinese Bean And Vegetable Salad

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* Exported from MasterCook *

 

Chinese Bean And Vegetable Salad

 

Recipe By : Healthful Cooking with Mary Carroll, Star Tribune, 1/24/02

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

15 ounces canned garbanzo beans -- rinsed and drained

1/2 red bell pepper -- chopped

1/2 cup chopped celery

1/2 cup chopped carrots

2 green onions -- chopped

3 tablespoons chopped flat-leaf parsley

3 tablespoons rice vinegar

3 tablespoons water

2 tablespoons dark sesame oil

2 teaspoons miso paste

1 dash cayenne pepper -- optional

 

Serves 4.

 

In large bowl, combine beans, bell pepper, celery, carrots, onions and parsley.

 

In small bowl, mix together vinegar, water, sesame oil, miso and cayenne

until miso dissolves. Pour over vegetables. Toss well to coat vegetables

and beans with marinade. Let stand at room temperature 30 minutes,

stirring occasionally.

 

Nutrition information per serving: Calories 150, Carbohydrates 24 g,

Protein 7 g, Fat 4 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 223

mg, Calcium 56 mg, Dietary fiber 5 g. Diabetic exchanges per serving: 2

vegetable exch., 1 bread/ starch exch., and 1 fat exch.

 

 

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