Spinach & Navy Bean Salad
Serve this garlicy main course salad with crusty bread.

Servings: 4

2 1/4 cups baby spinach
1 - 15 ounce can navy beans
1/2 cup sliced red sweet onions
1 tablespoon olive oil
1 tablespoon cider vinegar
1 clove garlic, minced
1/4 teaspoon Kosher salt
1/8 teaspoon pepper

Chop the spinach finely. Mix the rinsed and drained beans, and the onion in a bowl. Add greens.

In a smaller bowl or shaker combine the vinegar, the oil, and the garlic. Add the salt and pepper and mix it all well. Add the dressing to the beans and greens and toss together. Let it sit about 5 minutes so the flavors mingle.

Per Serving: 160 Calories; 4g Fat (21.3% calories from fat); 1g Saturated Fat; 9g Protein; 24g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 608mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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