Guest guest Posted October 10, 2002 Report Share Posted October 10, 2002 * 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.) " Quote Link to comment Share on other sites More sharing options...
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