Try this Turkish Bean Salad recipe, or contribute your own.
Suggest a better description1. In a medium bowl, combine beans, onions, parslely, bell peppers, lemon juice, salt and black pepper. Cover and let stand 1 hour or longer, tossing serveal times to blend flavors. (It doesnt say to keep this in the refrigerator, but I did). 2. Line 4 plates with lettuce. Spoon one-fourth of the salad onto each plate. Garnish with lemon slices. Per serving: (3/4c salad + 1 cup lettuce): 190 calories, 1 g saturated fat, 0 mg cholesterol, 409 sodium, 30 g carbohydrates, 7 g fiber, 10 g protein, 147 calcium. (this is including 2 tsp. olive oil and 1/2 ounce black olives which I omitted.) Source: Weight Watchers Cut the Fat Cookbook, pg. 43 Posted to fatfree digest V96 #249 From: Joseph & Dianne Fago
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Serving Size: 1 Serving (886g) | ||
Recipe Makes: 1 | ||
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Calories: 626 | ||
Calories from Fat: 19 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 95.4mg | 3 % | |
Potassium 2887.8mg | 76 % | |
Total Carbohydrate 121.4g | 36 % | |
Dietary Fiber 28.1g | 112 % | |
Sugars, other 93.4g | ||
Protein 37.7g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 626
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