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| Recipe: Black Bean Salad with Lemon Mustard Vinaigrette |
Servings: 4
Preparation Time: 10 min.
Cooking Time: 0 min.
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| Ingredients: |
- 2 Lbs. canned black beans, rinsed and drained
- 2 Tbs. chopped pimento
- 2 Tbs. parsley
- 4 tsp. olive oil
- 2 Tbs. lemon juice
- 4-1/2 tsp. water
- 1/4 tsp. dry mustard
- 1 clove garlic, minced
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| Cooking Directions: |
Combine beans, pimento and parsley in a salad bowl. Combine remaining
ingredients and salt and pepper to taste in a jar with a tight-fitting
lid. Shake vigorously. Pour dressing over beans. Set aside 30
minutes before serving. |
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| Per Serving:
calories 252, fat 7.0g, calories from fat 25%, protein 13.9g, cholesterol 0.0mg, dietary fiber 15.9g
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| Nutrients |
Exchanges |
| Calories |
252 |
Milk Exchanges |
0.0 |
| Protein |
13.9g |
Vegetable Exchanges |
0.1 |
| Carbohydrates |
39.1g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
15.9g |
Bread Exchanges |
2.5 |
| Sugar |
8.5g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
7.0g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
2.4g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
3.9g |
Fat Exchanges |
0.9 |
| Poly-unsaturated Fat |
0.7g |
| % Calories from Fat |
25% |
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|
| Cholesterol |
0.0mg |
| Sodium |
220.0mg |
| Vitamins |
Minerals |
| Vitamin A |
26.8IU |
Calcium |
85.0mg |
| Thiamin (B1) |
0.4mg |
Copper |
0.5mg |
| Riboflavin (B2) |
0.3mg |
Iron |
4.6mg |
| Niacin (B3) |
1.5mg |
Magnesium |
81.4mg |
| Vitamin B6 |
1.3mg |
Manganese |
0.7mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
248.9mg |
| Vitamin C |
17.5mg |
Potassium |
731.3mg |
| Vitamin E |
1.8IU |
Selenium |
0.2mcg |
| Folate |
142.1mcg |
Sodium |
220.0mg |
| Pantothenic Acid |
0.4mg |
Zinc |
1.3mg |
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