Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"This salad was inspired by a dish served in a small sandwich shop that my husband and I used to frequent. We loved it so much that I tried my best to re-create it. It can be served as a side dish or over a bed of lettuce as a light lunch." --CL Reader

Recipe by Cooking Light August 2003

Gallery

Credit: Karry Hosford

Recipe Summary test

Yield:
12 servings (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large bowl. Whisk together vinegar, oil, pepper, juice, and salt; pour over bean mixture, stirring to coat. Cover and chill.

    Advertisement

Nutrition Facts

128 calories; calories from fat 30%; fat 4.2g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.2g; protein 5.8g; carbohydrates 20.8g; fiber 6.3g; iron 1.6mg; sodium 321mg; calcium 34mg.
Advertisement