Hot White Bean Salad

INGREDIENTS

2 cups cooked Navy Beans, drained and rinsed
1 teaspoon margarine
2 shallots, chopped
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
1/4 each salt and pepper
2 tablespoons Dijon mustard
1 tablespoon olive oil

PREPARATION

Heat margarine in a saucepan over medium heat. Add shallots and garlic; cook 2 minutes. Add beans, parsley, salt, and pepper. Cook 4 minutes over low heat, stirring occasionally. Transfer contents of saucepan to a bowl. Place vinegar and mustard in another bowl; mix well. Pour in oil and whisk to mix. Pour vinaigrette over beans, mix and serve.

NUTRITIONAL INFORMATION (per serving)

Servings per recipe: 4
Serving size: 1/2 cup
Calories: 168
Carbohydrates: 24g
Fat: 5g
Cholesterol: 0mg
Protein: 8g
Fiber: 5g
Sodium: 145mg (392mg if using canned beans)

FOOD EXCHANGES

1 lean meat
1-1/2 fruit

The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.
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