Here’s one of my favorites. Most any sort of bean takes well to embellishment with fresh herbs and a good vinaigrette. See the menu suggestion with Sweet Potato Soup (page 29).
Recipe information
Yield
6 servings
Ingredients
Two 16-ounce cans black, pinto, or pink beans, or black-eyed peas (or a combination of two kinds), drained and rinsed
1/4 to 1/2 cup finely chopped fresh parsley, or to taste
2 to 3 scallions, thinly sliced
4 cup natural low-fat vinaigrette
Freshly ground pepper to taste
Preparation
Step 1
Combine the ingredients in a serving container and toss well. Cover and marinate at least 2 hours in the refrigerator, and serve.
nutrition information
Step 2
Calories: 191
Step 3
Total Fat: 3g
Step 4
Protein: 8g
Step 5
Carbohydrate: 31g
Step 6
Cholesterol: 0mg
Step 7
Sodium: 537mg
