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
