Black 'n' White Bean Salad


Classifications: Salads

Qty Measure Ingredient


1 15 oz can black beans, rinsed & drained

1 15 oz can white kidney beans, rinsed & drained

1/2 cup cucumber, chopped

1/2 cup sweet red pepper, chopped

1/4 cup onion, chopped

1/4 cup minced fresh cilantro or parsley

1/3 cup cider or red wine vinegar

1/4 cup olive or vegetable oil

1/2 teaspoon salt, optional

1/4 teaspoon garlic powder

1/8 teaspoon pepper

Lettuce leaves, optional

Instructions: 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.



Background: Note: 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.

Serves: 6

Food Exchanges: