Monday, September 27, 2010
RECIPE-OF-THE-WEEK: ITALIAN 3-BEAN SALAD
1 15 oz. can of Dark Red Kidney Beans, rinsed and drained
1 15 oz. can of Cannellini Beans, rinsed and drained
1 15 oz. can of Garbanzo Beans (chickpeas), rinsed and drained
2 Celery Stalks, finely diced
1 clove of Fresh Garlic, minced
1/2 Red Onion, finely diced
1 Red Bell Pepper, finely diced
4 tbs Red or White Wine Vinegar
3 tbs Extra Virgin Olive Oil
1 tbs Dried Oregano
Sea Salt to taste
1. In a large bowl, mis together the beans, celery, red pepper, and red onion.
2. In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic and oregano. Add the vinaigrette to the bean mixture and adjust for salt and pepper.
3. If possible, chill for at least one hour to allow the flavors to mingle.
Serving Size: About 1 cup of bean salad
Servings Per Recipe: About 8
Protein: 15.5 g
Carbs: 56.2 g
Fiber: 18.2 g
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