| Turkish Bean Salad
2 cups of drained cooked white beans,
1 cup of thinly sliced red onions
1/2 cup of chopped fresh parsley
1/4 cup of finely chopped green bell
1/4 cup of finely chopped red bell
2 tablespoons of fresh lemon juice
1/2 teaspoon of salt
Freshly ground black pepper
4 cups of torn lettuce leaves
Lemon slices, garnish |
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In a medium bowl, combine beans, onions, parsley, bell peppers, lemon juice, salt and black pepper. Cover and let stand 1 hour or longer, tossing several times to blend flavors. (It doesn't say to keep this in the refrigerator, but I did). 2. Line 4 plates with lettuce. Spoon one-fourth of the salad onto each plate. Garnish with lemon slices. Per serving: (3/4c salad + 1 cup lettuce): 190 calories, 1 g saturated fat, 0 mg cholesterol, 409 sodium, 30 g carbohydrates, 7 g fiber, 10 g protein, 147 calcium. (this is including 2 tsp. olive oil and 1/2 ounce black olives which I omitted.) Source: Weight Watchers Cut the Fat Cookbook, pg. 43 Posted to fat free digest V96 #249 From: Joseph & Dianne Fago Date: Sun, 08 Sep 1996 08:55:01 -0500
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