Recipe - Black N White Bean Salad

15 ounce Black beans; rinsed and
drained
15 ounce White kidney beans; rinsed
and drained
One half cup Chopped cucumber
One half cup Chopped sweet red pepper
One fourth cup Chopped onion
One fourth cup Minced fresh cilantro or
parsley
1/3 cup Cider or red wine vinegar
One fourth cup Olive or vegetable oil
One half teaspoon Salt; optional
One fourth teaspoon Garlic powder
1/8 teaspoon Pepper
Lettuce leaves; optional

In a large bowl, combine the first six ingredients. In a small bowl, whisk
vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover
and refrigerate until serving. Using a slotted spoon, serve over lettuce if
desired. Yield: 46 servings. Diabetic Exchanges: one 1/2cup serving
(prepared without salt) equals 1One half starch, 1 vegetable, 1 fat; also, 187
calories, 219 mg. sodium, 0 cholesterol, 26 gm carbohydrate, 9 gm protein,
5 gm fat.

NOTES : "Black 'n' White Bean Salad is a cool, hearty side dish Kay Ogden
created after tasting a similar one in a restaurant. 'It goes together in
no time and complements most entrees,' reports this Grants Pass, Oregon
reader."
Recipe by: Taste of Home, August/September, 1997

Posted to MCRecipe Digest V1 #1011 by NGavlak NGavlak@aol.com on Jan 14,
1998