Recommended by Carrie Wiatt
Vinaigrette:
1/2 cup water
1-1/2 tsp. cornstarch
1/4 cup white wine vinegar
1 Tbsp. olive oil
1 tsp. oregano
1 tsp. salt
1/8 tsp. pepper
Salad:
2 cups cannellini beans, home-cooked or canned, drained
2 cups red beans, home-cooked or canned, drained
1 cup new potatoes, boiled until tender and chopped
2-1/4 cups cups green beans, chopped
1 cup celery, diced
1 cup carrot, diced
1/2 cup roasted red bell peppers, julienned
1/2 cup roasted yellow bell peppers, julienned
1/4 cup red Bermuda onions, julienned
2 Tbsp. finely chopped parsley
2 Tbsp. lemon juice
1/2 cup Roma tomatoes, diced
Salt and pepper, to taste
To make the vinaigrette, combine the water and cornstarch in a small saucepan, stirring with a whisk until the cornstarch dissolves. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat and cool. Stir in the remaining ingredients. Toss the salad ingredients in a large bowl until thoroughly mixed. Add dressing, stir to coat vegetables and chill. Makes 8 servings.
Preparation Time: 30 to 40 minutes
Nutritional Information: (per serving)
Calories: 182
Protein: 9 g
Fiber: 10 g
Carbs: 32 g
Fat Total: 2 g
Saturated Fat: 0 g