Email to Terry Ward      

Uruguayan Bean Salad

Recipe Introduction


Source: Cooking Light-9/01





List of Ingredients



• 3 cups canned fava or kidney beans, drained and rinsed
  
• 1 cup chopped seeded tomatoes
  
• 3/4 cup chopped onion
  
• 1/4 cup fresh flat-leaf parsley
  
• 3 tablespoons red wine vinegar
  
• 2 tablespoons extra-virgin olive oil
  
• 1 teaspoon dried oregano
  
• 1/2 teaspoon crushed red pepper
  
• 1/2 teaspoon freshly ground black pepper
  
• 1/4 teaspoon salt
  






Instructions



1. Combine all ingredients in a bowl, and toss gently.
   
   
2. Yield: 6 servings (serving size: 2/3 cup). 167 cal, 5.2g fat, 6.7g pro, 23.7g carb, 0mg chol, 353mg sod.