Lentil: Tuscan Bean Salad
Source of Recipe
Light & Tasty Magazine - 2001
Recipe Introduction
Plan ahead…takes at least 4 hours
WW Points
Exchanges
Serves: 4
1 c. dry navy beans
4 c. cold water
1/2 c. diced red onion
1/2 c. thinly sliced celery
1/4 c. chopped fresh parsley
3 T. chicken broth
2 T. balsamic vinegar
1 T. olive or canola oil
1 tsp. Dijon mustard
1/2 tsp. minced garlic
1/4 tsp. ground oregano
1/4 tsp. ground thyme
Place beans in a Dutch oven or kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to pan; add cold water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until beans are tender.
Drain beans; place in a bowl. Add onion, celery and parsley.
In a jar with a tight filling lid; combine remaining ingredients; shake well. Pour over beans mixture and stir to coat. Cover and refrigerate for at least 2 hours.
One 3/4-cup serving equals: 224 calories…4 gm fat (1 gm saturated)…0 cholesterol…92 mg sodium…36 gm carbohydrate…14 gm fiber…12 gm protein ++++ Exchanges: 2 starch…1 lean meat…1 vegetable ++++ WWP: 4
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