May 7, 2013
Greek Bean Salad
One 15-ounce can (425g) of pinto or kidney beans (drained and rinsed)
1 medium cucumber (peeled, seeded, and diced)
1 medium fresh tomato (halved, seeded, and diced)
1/4 cup (60g) diced red onion
2 tablespoons fresh basil chiffonade
1/4 cup (60ml) bottled nonfat Italian salad dressing
Salt and pepper, to taste
Combine all the ingredients in a large bowl and stir to blend.
Tip: The easiest way to chiffonade basil is to stack several leaves together, roll them up like a jelly roll, and then slice thinly across the roll. Always chiffonade basil at the last moment with a sharp knife to keep it from browning.
Recipe from "Everyday Cooking with Dr. Dean Ornish."
All figures are per serving (assumes 4 servings).
Fat: 0 g
Cholesterol: 0 g
Carbs: 0 g
Fiber: 5 g
Protein: 5 g
Sodium: 508 mg