Guest guest Posted July 18, 2001 Report Share Posted July 18, 2001 * Exported from MasterCook * Navy Beans & Corn Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons apple cider vinegar 4 tablespoons Dijon mustard 1 teaspoon sea salt 1/2 teaspoon red pepper 2 teaspoons sweetener 2 tablespoons olive oil 4 cups corn kernels 4 cups cooked navy beans -- rinsed and drained 1 small red onion -- chopped 1 head romaine lettuce -- washed, drained, and finely chopped Combine vinegar, mustard, salt, pepper, and sweetener in a large bowl. Whisk in oil. Add in remaining ingredients and stir well. Chill and serve. Source: " Incredibly Delicious - The Vegan Paradigm Cookbook " Copyright: " 2000 by Gentle World, Inc. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 340 Calories; 6g Fat (15.7% calories from fat); 16g Protein; 61g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 459mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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