Recipe for cooking citrus bean salad

Super Salad Recipes :: Low-Fat and Low-Calorie Salads

Citrus Bean Salad

16% calorie reduction from traditional recipe

3 navel oranges, peeled, sliced, membranes removed
1 1/2 C. finely shredded carrots
1 can (15 1/2 oz.) red kidney beans, rinsed and drained
1 can (15 1/2 oz.) Great Northern beans, rinsed and drained
1/3 C. chopped finely fresh parsley
1/3 C. red bell pepper, chopped
1/3 C. tarragon white wine vinegar
1/4 C. balsamic vinegar
1/4 C. Equal Spoonful*
Salt and pepper, to taste
12 lettuce leaves

*May substitute 6 packets Equal sweetener

In a lrg. non-metallic bowl, Mix together oranges, carrots, kidney beans and Great Northern beans. Cover and chill.

Mix together remaining ingredients (except lettuce) in a med. bowl and stir well. Cover and refrigerate until chilled.

Pour the dressing into the orange, carrot and bean mixture; add salt and pepper, to taste. Let stand to blend flavors. Keep refrigerated until ready to serve.

Serve over lettuce leaves on individual plates.

Makes approximately 6 servings

Nutrition information per servings: 171 cal., 9 g pro., 37 g carb., 1 g fat, 0 mg chol, 271 mg sodium

Food exchanges: 1 vegetable, 1/2 fruit, 1 1/2 starch