White Bean Salad
Serve with your favoite grill meat or poultry.

Servings: 8

1 cup dry white pea beans, soaked and cooked according to directions
2 large stalks celery, sliced diagonally
1 small onion, chopped
1 small green or red pepper, sliced
1/2 cup sliced ripe olives (optional)
1 cup cherry tomatoes, halved (optional)
3 tablespoons vegetable oil
5 tablespoons vinegar
1/4 cup sugar
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/2 teaspoon salt
Pinch paprika

Combine cooked beans, celery, onion, green or red pepper, olives and tomatoes if desired in a large bowl. Mix remaining ingredients together and pour over bean mixture; mix well. Cover and refrigerate at least 4 hours or up to 1 week.

Per Serving: 170 Calories; 5g Fat (27.8% calories from fat); 1g Saturated Fat; 6g Protein; 25g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 149mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

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