Try this White Bean and Vegetable Salad recipe, or contribute your own.
Suggest a better descriptionIn a heavy skillet cook the onion, carrots, and garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the carrots are softened and stir in the bell pepper. In a bowl combine the beans, the vegetable mixture, the remaining oil, parsley, lemon juice and salt and pepper to taste. Let stand, covered and chill. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad at room temperature. Yield: 4 as first course Recipe by: Cooking Live Show #CL8981 Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 493 | ||
Calories from Fat: 486 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54g | 72 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 39.4g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 69.3mg | 2 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.7g | ||
Protein 0.4g | 1 % | |
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: 493
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