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Bean: Pinto Bean Salad w/Tomatoes, Basil & Mozzarella Cheese -- w

Source of Recipe

Low-Fat Cooking for Dummies – Lynn Fischer
Pinto Bean Salad w/Tomatoes, Basil & Mozzarella Cheese -- w

Serves: 4

1 (16-oz.) can pinto, navy or black beans
1/2 c. chiffonaded basil * ‘divided’
1 T. olive oil
1/2 tsp minced garlic
3 to 4 T. fresh lemon – or – lime juice
1/2 c. red wine – or – or cider vinegar. ‘divided’
2 ripe tomatoes, thinly sliced
1 small onion, thinly sliced
2 or 3 lettuce leaves
2 T. oregano
1/2 c. diced fat-free or low fat mozzarella cheese
Coarsely ground black pepper

In a large mixing bowl. place the beans, half the basil, olive oil, garlic lemon juice and half the vinegar. Lightly toss and set aside.

On a round or rectangle serving platter, place lettuce leaves in the center, the beans on the lettuce and the tomato slices around the beans. Add onions on top. Pour remaining vinegar over tomatoes, sprinkle on the remaining basil and oregano. Just before serving, add diced mozzarella and pepper.

One serving equals: 3 gm fat (0.5 saturated)….12 gm protein…8 gm fiber…28 gm carbohydrate…2 mg cholesterol…287 mg sodium…179 calories ++++ WWP: 2

*Lynn’s chiffonade tip: To chiffonade, roll several basil leaves together tightly, like a cigar, and slice narrow (1/8 in. strips sideways across the stems. This action makes ribbons of the leaves called chiffonade.