White bean and pepper salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Lemon Juice |
| 1½ | teaspoon | Olive Oil |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Dried Dill Weed; Crushed |
| ⅛ | teaspoon | Pepper |
| 1 | Clove Garlic; Minced | |
| 15 | ounces | Kidney Beans; Canned, Drained And Rinsed, See Note |
| ½ | cup | Green Pepper; Chopped, Or Sweet Red Pepper |
| ½ | cup | Cucumber; Chopped |
| ¼ | cup | Green Onion; Sliced |
Directions
1. Stir together lemon juice, olive oil, sugar, dillweed (or crushed fennel seed), pepper, and garlic in a medium mixing bowl.
2. Add beans, green or sweet red pepper, cucumber, and green onions. Toss to coat. Cover and refrigerate for 2 to 24 hours.
Makes 6 servings.
NOTES : Use canned white kidney beans if available.
Recipe by: Better Homes & Gardens Low Calorie Recipes, 1993, p. 92 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Nov 9, 1998, converted by MM_Buster v2.0l.