Black n White Bean Salad
Try this Black n White Bean Salad recipe, or contribute your own. "Taste of ho" and "Salads" are two of the tags cooks chose for Black n White Bean Salad.
Yield: 4 Servings Ready in 1 hours
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|15 ozBlack beans; rinsed and|
|1/4 cMinced fresh cilantro or|
|1/4 cOlive or vegetable oil|
|1/2 cChopped sweet red pepper|
|1/3 cCider or red wine vinegar|
|1/4 tsGarlic powder|
|1/2 cChopped cucumber|
|Lettuce leaves; optional|
|1/4 cOnions; chopped|
|1/2 tsSalt; optional|
|15 ozWhite kidney beans; rinsed|
Black n White Bean Salad Preparation
In a large bowl, combine the first six ingredients. In a small bowl, whisk vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate until serving. Using a slotted spoon, serve over lettuce if desired. Yield: 4-6 servings. Diabetic Exchanges: one 1/2-cup serving (prepared without salt) equals 1-1/2 starch, 1 vegetable, 1 fat; also, 187 calories, 219 mg. sodium, 0 cholesterol, 26 gm carbohydrate, 9 gm protein, 5 gm fat. NOTES : "Black n White Bean Salad is a cool, hearty side dish Kay Ogden created after tasting a similar one in a restaurant. It goes together in no time and complements most entrees, reports this Grants Pass, Oregon reader." Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1011 by NGavlak
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