Title: Black 'n' White Bean Salad
Categories: Salads, Taste of ho
Yield: 4 Servings

15 oz Black beans; rinsed and
-drained
15 oz White kidney beans; rinsed
-and drained
1/2 c Chopped cucumber
1/2 c Chopped sweet red pepper
1/4 c Chopped onion
1/4 c Minced fresh cilantro or
-parsley
1/3 c Cider or red wine vinegar
1/4 c Olive or vegetable oil
1/2 ts Salt; optional
1/4 ts Garlic powder
1/8 ts Pepper
Lettuce leaves; optional

In a large bowl, combine the first six ingredients. In a small bowl, whisk
vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover
and refrigerate until serving. Using a slotted spoon, serve over lettuce if
desired. Yield: 4-6 servings. Diabetic Exchanges: one 1/2-cup serving
(prepared without salt) equals 1-1/2 starch, 1 vegetable, 1 fat; also, 187
calories, 219 mg. sodium, 0 cholesterol, 26 gm carbohydrate, 9 gm protein,
5 gm fat.

NOTES : "Black 'n' White Bean Salad is a cool, hearty side dish Kay Ogden
created after tasting a similar one in a restaurant. 'It goes together in
no time and complements most entrees,' reports this Grants Pass, Oregon
reader."
Recipe by: Taste of Home, August/September, 1997

Posted to MC-Recipe Digest V1 #1011 by NGavlak on Jan 14,
1998