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Black and White Bean Salad with Tomatoes and Olives

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* Exported from MasterCook *

 

Black and White Bean Salad with Tomatoes and Olives

 

Recipe By :Lynn Fischer

Serving Size : 6

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup cider vinegar -- or spiced vinegar

1 tablespoon olive oil

1/4 teaspoon sugar

1 teaspoon garlic pepper

1/2 teaspoon garlic salt

16 ounces canned black beans -- drained

16 ounces canned cannelini beans -- drained

2 large tomatoes -- or 15 to 20 small cherry tomatoes

1 medium onion

1 medium green or red bell pepper

2 stalks celery -- including tops

2 large carrots -- or 10 baby carrots

1/2 cup coarsely chopped fresh parsley

12 pitted ripe olives -- optional

1/2 teaspoon crushed red pepper flakes

coarsely ground black pepper

 

In a large bowl, combine the vinegar, olive oil, sugar, garlic

pepper, garlic salt, and both cans of drained beans and toss. Let

the mixture sit while you prepare the other vegetables.

 

Dice the tomatoes and add them to the mixture in the large bowl,

tossing lightly. Coarsely chop the onion, dice the pepper, slice the

celery and carrots, and add to the salad along with the parsley and

olives (if desired), and then toss. Sprinkle with red pepper flakes

and black pepper to taste.

 

Description:

" A colorful salad of beans, bright tomatoes, black olives, and

several other vegetables. "

Source:

" Lowfat Cooking for Dummies "

S(Page):

" 169 "

Copyright:

" 1997 "

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

- -

 

Per Serving (excluding unknown items): 192 Calories; 4g Fat (19.9%

calories from fat); 8g Protein; 31g Carbohydrate; 10g Dietary Fiber;

0mg Cholesterol; 665mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2

Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : " Because some vegetables, such as canned beans, are already

starchy and have a thick liquid, making bean salads with the right

texture without using any oil is easy. Drain the beans, reserving a

tablespoon or two of the liquid. Add vinegar, herbs, and spices to

the bean liquid and pour over the beans. You get all the flavor and

texture you want with no added fat. (The liquid does contain sodium,

however.) "

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