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Russian Bean Salad




Source of Recipe


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Russian Bean Salad

Recipedujour.com
Makes 10 servings.

2 small tomatoes, each cut into 4 wedges
Cooking spray
1/4 teaspoon salt, divided
1/8 teaspoon pepper
3 tablespoons red wine vinegar
2 tablespoons low-salt chicken broth
2 teaspoons olive oil
1/4 teaspoon Dijon mustard
Dash of sugar
1 garlic clove
1 teaspoon minced fresh cilantro
1 cup diced red onion
1 cup diced yellow bell pepper
1/4 cup minced fresh cilantro
1 (19-ounce) can kidney beans, drained
1 (19-ounce) can cannellini beans or other white beans, drained

Preheat oven to 350F.

Place tomato wedges on a baking sheet coated with cooking spray. Lightly coat tomatoes with cooking spray; sprinkle with 1/8 teaspoon salt and pepper. Bake at 350F for 1 hour.

Place tomatoes, 1/8 teaspoon salt, vinegar, and next 5 ingredients (vinegar through garlic) in a blender; process until smooth. Pour into a bowl. Stir in 1 teaspoon cilantro; set aside.

Combine onion, bell pepper, cilantro, and beans in a bowl; stir well. Add tomato mixture; toss well.


One serving equals: Calories: 124 ( Calories from fat: 15%); Fat: 2.1g ( Saturated fat: 0.3g, Monounsaturated fat: 0.9g, Polyunsaturated fat: 0.6g); Protein: 6.7g; Carbohydrate: 20.9g; Fiber: 3.3g; Cholesterol: 0.0mg; Sodium: 265mg