Turkish bean salad

Yield: 1 Servings

Measure Ingredient
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
½ teaspoon Salt
\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

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