Russian Bean Salad

recipe

Yield:

10 servings (serving size: 1/2 cup)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

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

Note:

Marcy Marceau,

January 1997
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