Cannellini Bean Salad
Serve with any grilled meat or poultry

Serves 4 - 1/2 cup servings

2 tablespoons lemon juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon minced fresh garlic
1/4 teaspoon Dijon mustard
1/8 teaspoon black pepper
1/8 teaspoon granulated sugar
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
1 - 15 ounce can cannellini beans, rinsed and drained
2 tablespoons shaved fresh Parmigiano-Reggiano cheese
1/2 teaspoon lemon zest

Combine lemon juice, olive oil, garlic, Dijon mustard, black pepper, and sugar in a large bowl, stirring with a whisk.

Add onion, parsley, and cannellini beans; toss gently to coat. Top with shaved fresh Parmigiano Reggiano cheese and lemon zest.

Per Serving (1/2 cup): 117 Calories; 3g Fat (26.1% calories from fat); 1g Saturated Fat; 5gProtein; 17g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 272mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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