Tuscan Bean Salad

recipe
This refreshing bean salad features fresh veggies and herbs tossed in a homemade Champagne vinaigrette. 

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 185
Caloriesfromfat 29 %
Fat 6 g
Satfat 0.8 g
Monofat 3.3 g
Polyfat 1.3 g
Protein 7.8 g
Carbohydrate 26.2 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 256 mg
Calcium 57 mg

Ingredients

2 cups canned navy beans or other white beans, rinsed and drained
1/2 cup finely diced carrot
1/4 cup finely diced celery
1/4 cup finely diced red bell pepper
1/4 cup finely diced yellow bell pepper
1/4 cup minced green onions
2 tablespoons thinly sliced chives
2 tablespoons minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper

Preparation

Prepare St. Andrew's Champagne Vinaigrette; cover and chill.

Combine beans and remaining ingredients in a large bowl; add 1/2 cup St. Andrew's Champagne Vinaigrette, tossing until well-blended. Cover and chill.

Note:

July 1997
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