White Bean Salad

INGREDIENTS

2/3 cup dry Navy Beans, cooked and drained; or 1 can (15-1/2 ounce,)
drained and rinsed
1 tablespoon vinegar
1 teaspoon sugar
1 teaspoon vegetable oil
1/2 cup chopped vegetable such as green pepper, onions, or tomatoes

PREPARATION

Mix the vinegar, sugar and oil. Pour mixture over the beans and vegetable. Mix and chill for a cool salad.

NUTRITIONAL INFORMATION (per serving)*

Servings per recipe: 3
Serving size: 3/4 cup
Calories: 227
Carbohydrates: 40g
Fat: 2g
Cholesterol: 0mg
Protein: 8g
Fiber: 6g
Sodium: 104mg

FOOD EXCHANGES

1 starch
1 fruit
1 protein

*Nutritional analyses were done using dry beans.

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