Title: White Bean And Pepper Salad
Categories: Beans/legum, Low fat, Salads
Yield: 6 servings

2 tb Lemon Juice
1 1/2 ts Olive Oil
1/2 ts Sugar
1/4 ts Dried Dill Weed; Crushed
1/8 ts Pepper
1 Clove Garlic; Minced
15 oz Kidney Beans; Canned,
-Drained And Rinsed, See
-Note
1/2 c Green Pepper; Chopped, Or
-Sweet Red Pepper
1/2 c Cucumber; Chopped
1/4 c Green Onion; Sliced

1. Stir together lemon juice, olive oil, sugar, dillweed (or crushed fennel
seed), pepper, and garlic in a medium mixing bowl.

2. Add beans, green or sweet red pepper, cucumber, and green onions. Toss
to coat. Cover and refrigerate for 2 to 24 hours.

Makes 6 servings.

NOTES : Use canned white kidney beans if available.

Recipe by: Better Homes & Gardens Low Calorie Recipes, 1993, p. 92

Posted to EAT-LF Digest by "Ellen Pickett" on Nov 9,
1998, converted by MM_Buster v2.0l.