Title: Turkish Bean Salad
Categories: None
Yield: 1 Servings

2 c Drained cooked white beans,
-warm or at room temperature
1 c Thinly sliced red onions
1/2 c Chopped fresh parsley
1/4 c Finely chopped green bell
-pepper
1/4 c Finely chopped red bell
-pepper
2 tb Fresh lemon juice
1/2 ts Salt
Freshly ground black pepper
-to taste
4 c Torn lettuce leaves
Lemon slices, garnish

1. In a medium bowl, combine beans, onions, parslely, bell peppers, lemon
juice, salt and black pepper. Cover and let stand 1 hour or longer, tossing
serveal times to blend flavors. (It doesn't say to keep this in the
refrigerator, but I did).

2. Line 4 plates with lettuce. Spoon one-fourth of the salad onto each
plate. Garnish with lemon slices.

Per serving: (3/4c salad + 1 cup lettuce): 190 calories, 1 g saturated fat,
0 mg cholesterol, 409 sodium, 30 g carbohydrates, 7 g fiber, 10 g protein,
147 calcium. (this is including 2 tsp. olive oil and 1/2 ounce black olives
which I omitted.)

Source: Weight Watchers Cut the Fat Cookbook, pg. 43

Posted to fatfree digest V96 #249

From: Joseph & Dianne Fago

Date: Sun, 08 Sep 1996 08:55:01 -0500