From Eat, Shrink & Be Merry! Makes 8 servings
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Salad |
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2 cups |
Fresh or frozen cut green beans cooked |
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1 can |
19 oz chickpeas drained and rinsed |
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1 can |
19 oz black beans drained and rinsed |
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1 can |
19 oz red kidney beans drained and rinsed |
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1 can |
12 oz whole-kernel corn, drained |
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1 cup |
Diced red onion |
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1 cup |
Diced red or orange bell pepper |
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½ cup |
Chopped fresh parsley |
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Dressing |
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½ cup |
Safflower oil or light olive oil |
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¼ cup |
Cider vinegar |
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2 tbsp |
Granulated sugar |
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1 tsp |
Dijon mustard |
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½ tsp |
Celery seed |
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¼ tsp |
Each salt and freshly ground pepper |
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Directions:
1.
Combine
all salad ingredients in a large bowl. Mix well.
2.
Whisk
together oil, vinegar, sugar, mustard, celery seed, salt and pepper in a small
saucepan. Bring to a boil. Remove from heat and pour over bean mixture. Stir
gently. Cover and refrigerate overnight for the best flavor. Stir occasionally
if possible.
Per serving: 283
calories, 8.2g fat,11 g protein, 46 g carbohydrate, 11.1 g fiber, 0 mg
cholesterol, 401 mg sodium
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