Tuscan Bean Salad - Vegan xp

[Guest guest]

* Exported from MasterCook *

 

Tuscan Bean Salad - Vegan

 

Recipe By :

Serving Size : 4 Preparation Time :0:15

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups kidney beans -- cooked and rinsed

2 cups chick-peas -- cooked and rinsed

4 cups tomatoes -- chopped

1 cup red onion -- chopped

1/2 cup mustard vinaigrette*

1 1/2 teaspoons dried basil or 4 T fresh

1 loaf Italian-style bread

 

Mix the beans and vegetable together in a large bowl.

Toss with the vinaigrette and basil.

Cube the bread and toss with the salad.

Allow salad to rest for 5 minutes then serve.

 

If you're not serving immediately, don't cube and toss the bread with the salad.

Serve

the salad with the bread on the side.

Low cal, low fat and good source of fiber and protein..

Used store-bought mustard vinaigrette or the recipe following.

 

Serves 4

 

Mustard Vinagrette

1 c. canola oil

3/4 c. apple cider vinegar

2 T Dijon Mustard

2 tsp salt

1 - 2 cloves garlic, minced

1/2 tsp sugar

 

Put all ingredients in a 1L jar or bottle with a tight fitting lid.

Cover and shake until blended or Combine all ingredients with a blender.

 

Keeps for 1 month in the fridge.

Makes 1 1/2 cups

 

Preparation: 5 minutes

 

Source:

" Unknown "

S(Formatted by Chupa Babi):

" 041105 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 359 Calories; 1g Fat (3.4% calories from

fat); 24g Protein; 67g Carbohydrate; 26g Dietary Fiber; 0mg Cholesterol; 39mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0