Russian Bean Salad
Russian Bean Salad
From Cooking Light
Use a dash of splenda or stevia in place of sugar to make this Phase 1.
2 small tomatoes, each cut into 4 wedges
Cooking spray
1/2 teaspoon salt, divided
1/8 teaspoon pepper
3 tablespoons red wine vinegar
2 tablespoons low-salt chicken broth
2 teaspoons olive oil
1/4 teaspoon Dijon mustard
Dash of sugar
1 garlic clove
1 teaspoon minced fresh cilantro
1 cup diced red onion
1 cup diced yellow bell pepper
1/4 cup minced fresh cilantro
1 (19-ounce) can kidney beans, drained
1 (19-ounce) can cannellini beans or other white beans, drained
Preheat oven to 350°.
Place tomato wedges on a baking sheet coated with cooking spray. Lightly coat tomatoes with cooking spray; sprinkle with 1/4 teaspoon salt and pepper. Bake at 350° for 1 hour.
Place tomatoes, 1/4 teaspoon salt, vinegar, and next 5 ingredients (vinegar through garlic) in a blender; process until smooth. Pour into a bowl. Stir in 1 teaspoon cilantro; set aside.
Combine onion, bell pepper, cilantro, and beans in a bowl; stir well. Add tomato mixture; toss well.
Yield: 10 servings (serving size: 1/2 cup)
CALORIES 124 (15% from fat); FAT 2.1g (satfat 0.3g, monofat 0.9g, polyfat 0.6g); PROTEIN 6.7g; CARBOHYDRATE 20.9g; FIBER 3.3g; CHOLESTEROL 0.0mg; IRON 2.4mg; SODIUM 265mg; CALCIUM 35mg;
Cooking Light, JANUARY 1997
|
