Italian Cannellini Bean Salad
Source of Recipe
"The All-Natural Diabetes Cookbook" by Jackie Newgent, RD
2 tablespoons aged red wine vinegar
1 tablespoon extra virgin olive oil
1 can white cannellini beans, drained
-- (15 ounces)
1/4 cup red onion -- finely diced
1 large vine-ripened tomato -- seeded and diced
-- (about 1 1/2 cups)
1/4 cup fresh basil leaves
-- or a mixture of basil
-- and flat-leaf parsley
3 tablespoons celery -- finely diced
1/4 teaspoon sea salt
In a medium bowl, whisk the vinegar and oil.
Stir in the remaining ingredients and let the salad stand at least 20 minutes. Stir and serve at room temperature.
Makes 4 servings
Exchanges: 1 starch, 1/2 fat
Per serving: Calories: 100, 37 calories from fat, 4 g total fat, 0 mg cholesterol, 170 mg sodium, 12 g total carbohydrate, 4 g dietary fiber, 3 g, sugars, 4 g protein
Source: "The All-Natural Diabetes Cookbook" by Jackie Newgent, RD
Categories: Diabetic, Salads
Typed for you by Judi Mae Phelps
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