Yield: 1 Servings
|2 cups||Drained cooked white beans, warm or at room temperature|
|1 cup||Thinly sliced red onions|
|½ cup||Chopped fresh parsley|
|¼ cup||Finely chopped green bell pepper|
|¼ cup||Finely chopped red bell pepper|
|2 tablespoons||Fresh lemon juice|
|\N \N||Freshly ground black pepper to taste|
|4 cups||Torn lettuce leaves|
|\N \N||Lemon slices, garnish|
1. In a medium bowl, combine beans, onions, parslely, bell peppers, lemon juice, salt and black pepper. Cover and let stand 1 hour or longer, tossing serveal times to blend flavors. (It doesn't say to keep this in the refrigerator, but I did).
2. Line 4 plates with lettuce. Spoon one-fourth of the salad onto each plate. Garnish with lemon slices.
Per serving: (3/4c salad + 1 cup lettuce): 190 calories, 1 g saturated fat, 0 mg cholesterol, 409 sodium, 30 g carbohydrates, 7 g fiber, 10 g protein, 147 calcium. (this is including 2 tsp. olive oil and ½ ounce black olives which I omitted.)
Source: Weight Watchers Cut the Fat Cookbook, pg. 43 Posted to fatfree digest V96 #249 From: Joseph & Dianne Fago <joeanddi@...> Date: Sun, 08 Sep 1996 08:55:01 -0500