Watercress & Kidney Bean Salad Recipe
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Watercress & Kidney Bean Salad
2 cup cooked red kidney beans -roman or cranberry beans
1/2 cup finely chopped red onion
2 tbsp chopped fresh basil
2 tbsp olive -preferably extra-virgin
2 tbsp red-wine vinegar, (2 to 3)
salt & freshly ground black pepper, to taste
4 cup stemmed watercress or arugula
1/4 cup shaved parmesan cheese, optional
1. In a large bowl, combine beans, onions, basil, oil and 2 tablespoons of
the vinegar. Add salt, pepper and additional vinegar to taste.
2. Arrange the watercress or arugula on a platter. Spoon the beans on top.
Sprinkle with cheese, if using, and serve.
Makes 4 servings.
2OO calories per serving: 10 grams protein, 9 grams fat(2.1 grams saturated
fat), 22 grams carbohydrate; 500 mg sodium; 5 mg cholesterol; 7 grams
fiber.
Busted by: Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00 |
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