2/3 cup dry Navy Beans, cooked and drained; or 1 (15 1/2-ounce) can, drained and rinsed 1 tablespoon vinegar 1 teaspoon granulated sugar 1 teaspoon vegetable oil 1/2 cup chopped vegetable such as green pepper, onions, or tomatoes
Mix the vinegar, sugar and oil. Pour mixture over the beans and vegetable. Mix and chill for a cool salad.
makes 3 servings.
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