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White and Black Bean Salad Recipe

Filled with beans and fiber, this colorful salad from Darlene Strommer of Avon, Minnesota makes a good-for-you addition to any meal. “I like to keep dishes like this one on hand for my growing teenage son,” Darlene notes.

This recipe is:

Healthy

Quick

Diabetic Friendly

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White and Black Bean Salad Recipe

Prep/Total Time: 15 min.

Yield: 8 Servings

15 15

Ingredients

1 cup chopped red onion
2 teaspoons olive oil
1/3 cup red wine vinegar
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
2 tablespoons minced fresh parsley
Sugar substitute equivalent to 1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained

Directions

In a small nonstick skillet, cook onion in oil until tender. In a large bowl, combine the vinegar, peppers, parsley, sugar substitute, salt, pepper and onion. Stir in beans. Chill until serving. Yield: 8 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Facts 2/3 cup equals 110 calories, 1 g fat (trace saturated fat), 0 cholesterol, 305 mg sodium, 19 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Originally published as White and Black Bean Salad in Light & Tasty October/November 2006, p63