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Yield: 4- 2-1/2 cups per serving
Recipes
Dijon Bean Salad
| Nutrition Information | |
| Calories: | 210 |
| Total Fat: | 1g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 85mg |
| Carbohydrates: | 36g |
| Dietary Fiber: | 9g |
| Sugars: | 10g |
| Protein: | 13g |
| Vitamin A: | 3000iu (60%) |
| Vitamin C: | 42mg (70%) |
| Calcium: | 200mg (20%) |
| Iron: | 3.6mg (20%) |
Salad:
2 cups cooked kidney beans
1 red bell pepper, diced
1 cup sliced fresh mushrooms
3 plum tomatoes, diced
1 medium cucumber, peeled and diced
4 green onions, sliced
1 carrot, peeled and sliced
Dressing:
1/4 cup nonfat plain yogurt
1/4 cup lowfat buttermilk
1 Tbsp lemon juice
1 tsp dijon mustard
1 clove garlic, minced
black pepper to taste
In a medium-sized bowl, combine beans and all the salad vegetables. In a small bowl, combine all the dressing ingredients and mix well. Add the dressing to the bean mixture and toss well. Chill the salad for about 1 hour before serving.
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