Mixed Bean Salad
For the vegetarians at the picnic!
2 Tbsp (30 mL) apple cider vinegar
1 Tbsp (15 mL) extra-virgin olive oil
3 cloves garlic, minced
2 Tbsp (30 mL) sun-dried tomatoes in oil
1 - 19 oz (540 mL) can mixed beans, drained and rinsed
2 stalks celery, diced
1 cup (250 mL) grape tomatoes, cut in half
1 large orange pepper, diced
1/2 cup (125 mL) green onions or chives, finely sliced
1/2 cup (125 mL) fresh parsley, chopped
Cracked black pepper to taste
The night before the picnic: whisk apple cider vinegar and oil together in small bowl. Add garlic.
Place sun-dried tomatoes on paper towel to absorb any excess oil. Chop finely. Set aside.
In large bowl, toss together beans, celery, grape tomatoes, orange pepper, green onions or chives, and parsley. Add sun-dried tomatoes.
Pour dressing over top and toss well. Store in fridge overnight and pack in insulated cooler the day of the picnic.
Makes 4 - 1 1/4 cup (310 mL) servings.
One serving contains:
223 calories; 11 g protein; 6.1 g total fat (1 g sat. fat, 0 g trans fat); 34 g carbohydrates; 10 g fibre; 306 mg sodium
Source: "Picnics & Potlucks", alive #344, June 2011
Mixed Bean Salad
Directions
Mairlyn Smith, PHEc
Mairlyn Smith, PHEc, is a professional home economist, Second City Alumnus, cookbook author, freelance writer, and mom.
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