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Ingredientes
- 15 ounce Black beans, rinsed and liquid removed
- 15 ounce White kidney beans, rinsed and liquid removed
- 1/2 c. Minced cucumber
- 1/2 c. Minced sweet red pepper
- 1/4 c. Minced onion
- 1/4 c. Chopped fresh cilantro or possibly parsley
- 1/3 c. Cider or possibly red wine vinegar
- 1/4 c. Olive or possibly vegetable oil
- 1/2 tsp Salt, optional
- 1/4 tsp Garlic pwdr
- 1/8 tsp Pepper Lettuce leaves, optional
Direcciones
- In a large bowl, combine the first six ingredients. In a small bowl, whisk vinegar, oil and seasonings. Pour over bean mix and toss to coat. Cover and chill till serving. Using a slotted spoon, serve over lettuce if you like.
- Yield: 4-6 servings. Diabetic Exchanges: one 1/2-c. serving 5 gm fat.
- NOTES : "Black 'n' White Bean Salad is a cold, 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."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 4 servings | |
| Calories 590 | |
| Calories from Fat 141 | 24% |
| Total Fat 15.73g | 20% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 613mg | 26% |
| Potassium 1912mg | 55% |
| Total Carbs 86.02g | 23% |
| Dietary Fiber 22.4g | 75% |
| Sugars 7.17g | 5% |
| Protein 28.88g | 46% |
