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
FOOD EXCHANGES
1 starch
1 fruit
1 protein
*Nutritional analyses were done using dry beans.
courtesy The Michigan Bean Commission.