White Bean and Pepper Salad
Portion Size: ½ cup
Ingredients: Yields: 8 servings
Ingredients | Notes: |
¼ c. lemon juice | |
1 tablespoon oil | |
½ teaspoon sugar | |
½ teaspoon dill | |
¼ teaspoon black pepper | |
½ teaspoon garlic powder | |
2 (15 oz.) can low sodium white kidney or navy beans | Drained and rinsed |
1 cup red or green sweet pepper | Washed, trimmed and chopped |
1 cup seeded cucumber | Washed, trimmed and chopped |
8 green onions | Washed, trimmed and sliced |
Directions:
Steps: | Directions: | Critical Control Point /Quality Assurance |
1 | Drain the kidney beans and rinse them. Dry thoroughly. | |
2 | In a mixing bowl stir together lemon juice, oil, sugar, dill, black pepper and garlic. | |
3 | Add beans, sweet pepper, cucumber and green onions. Toss to coat. Cover and refrigerate. |
Posted in Side Dish, Starch Side Recipes