Yield: 36 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Corn oil |
| 2 \N | Garlic cloves; minced |
| 19 ounces | Cannellini beans; rinsed and drained |
| ¾ teaspoon | Ground cumin |
| ¼ teaspoon | Salt |
| ¼ cup | Reduced-fat mayonnaise dressing |
| 1 tablespoon | Cider vinegar |
| 36 \N | Melba rounds or toasts |
1. In large skillet, heat corn oil over medium-high heat. Add garlic; stirring frequently; cook 1 minute. Add beans, 1 tablespoon water, cumin and salt; cook 3 minutes, stirring constantly and mashing beans with back of spoon.
2. In small bowl, combine mashed bean mixture, mayonnaise dressing and vinegar. Cover; cool to room temperature. Spread on melba rounds.
Makes 36 servings. Preparation time: About 10 to 12 minutes. Cooking time: About 5 minutes.
Per serving: About 31 cal, 1 g pro, 5 g car, 1 g fat, 32% cal from fat, 1 mg cholesterol, 97 mg sod, 1 g fiber.
Busted by Gail Shermeyer <4paws@...> Recipe by: Low-Fat Meals, Woman's Day, 4/96 Posted to MC-Recipe Digest V1 #895 by 4paws@... (Shermeyer-Gail) on Nov 09, 1997