Russian Bean Salad

Yield: 10 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 15%
  • Fat: 2.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 6.7g
  • Carbohydrate: 20.9g
  • Fiber: 3.3g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 265mg
  • Calcium: 35mg


  • 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


  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.
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