| Michigan Bean Salad |
| Number of Servings |
6 |
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Serving Size |
1 cup |
| Preparation Time |
20 minutes |
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Cooking Time |
NA |
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| Quantities |
Ingredients |
| 1/2 cup | fresh parsley |
| 4 stalks | celery, chopped |
| 1/2 cup | red onion, thinly sliced |
| 12 | cherry tomatoes, washed |
| 4 cups | cooked great northern beans |
| 3/4 cup | lite Italian salad dressing |
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| Equipment |
Instructions |
- mixing bowl
- mixing spoon
- sharp knife
- cutting board
- measuring cup
- measuring spoon
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- Mix beans, parsley and vegetables.
- Toss with the dressing. Cover tightly and refrigerate for several hours.
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| NOTES: Variation: One cup of chopped carrots or green pepper can be used. Vegetable oil can be used instead of Italian dressing. 1/4 cup dried parsley can be used instead of fresh parsley. |
| Nutrition Information |
| Calories |
190 |
| Total Fat |
3.5 grams |
| Saturated Fat |
.5 grams |
| Protein |
11 grams |
| Carbohydrates |
30 grams |
| Fiber |
9 grams |
| Sugar |
5 grams |
| Vitamin A |
10% |
| Vitamin C |
30% |
| Calcium |
10% |
| Iron |
20% |
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