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Russian Bean Salad

Yield 10 servings (serving size: 1/2 cup)

Ingredients

  • 2 small tomatoes, each cut into 4 wedges
  • Cooking spray
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 3 tablespoons red wine vinegar
  • 2 tablespoons low-salt chicken broth
  • 2 teaspoons olive oil
  • 1/4 teaspoon Dijon mustard
  • Dash of sugar
  • 1 garlic clove
  • 1 teaspoon minced fresh cilantro
  • 1 cup diced red onion
  • 1 cup diced yellow bell pepper
  • 1/4 cup minced fresh cilantro
  • 1 (19-ounce) can kidney beans, drained
  • 1 (19-ounce) can cannellini beans or other white beans, drained

Nutrition Information

  • calories 124
  • caloriesfromfat 15 %
  • fat 2.1 g
  • satfat 0.3 g
  • monofat 0.9 g
  • polyfat 0.6 g
  • protein 6.7 g
  • carbohydrate 20.9 g
  • fiber 3.3 g
  • cholesterol 0.0 mg
  • iron 2.4 mg
  • sodium 265 mg
  • calcium 35 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place tomato wedges on a baking sheet coated with cooking spray. Lightly coat tomatoes with cooking spray; sprinkle with 1/4 teaspoon salt and pepper. Bake at 350° for 1 hour.

  3. Place tomatoes, 1/4 teaspoon salt, vinegar, and next 5 ingredients (vinegar through garlic) in a blender; process until smooth. Pour into a bowl. Stir in 1 teaspoon cilantro; set aside.

  4. Combine onion, bell pepper, cilantro, and beans in a bowl; stir well. Add tomato mixture; toss well.