Bean Salad

Bean Salad

Source: Cook-it-up London Middlesex Health Unit

Yield: 4 - 8 oz (225mL) portions

Nutrition ()

Calories 338;
Protein 13 g;
Fat 15 g;
Carbohydrates 39 g;
Total Dietary Fibre 16 g;
Sodium 9 mg;
Saturated Fat 2 g;
Cholesterol 0 mg;
2 (15 oz)cans white beans, rinsed and drained2 (425 mL)
1/2 cchopped cucumber125 mL
1/2 cchpped sweet red pepper125 mL
1/4 cchopped onion62.5 mL
1/4 cminced cilantro62.5 mL
1/3 cred wine vinegar83 mL
1/4 colive oil62.5 mL
1/2 tspsalt2.5 mL
1/4 tspgarlic powder1.25 mL
1/8 tsppepper0.625 mL
Lettuce Leaves

1. In a large bowl, combine the beans, cucumber, onion and cilantro.
2. In a small bowl, whisk the vinegar, oil and seasonings.
3. Pour over bean mixture and toss to coat.
4. Cover and refrigerate until serving. Using a slotted spoon, serve over lettuce if desired