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Checkerboard Bean Salad
Memorial Day means gatherings galore –
so wow the crowd with a deliciously
healthy, fiber-filled side dish they’ll
remember year after year. Plus it’s
simple to make, so you won’t spend
your holiday weekend in the kitchen!
Nutritional Information:
Calories: 153
Calories from fat: 33%
Fat: 7g
(Saturated fat: 1g;
Monounsaturated fat: 4g;
Polyunsaturated fat: 1g)
Protein: 7g
Carbohydrate: 23g
Fiber: 7g
Cholesterol: 0.0mg
Iron: 3mg
Sodium: 780mg
Calcium: 53mg
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Ingredients
• ½ cup bottled roasted red bell peppers,
wiped dry with paper towel, then sliced
• ¼ cup celery, finely chopped
• 3 tablespoons pine nuts, toasted
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 3 tablespoons fresh parsley, chopped
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 1 (15-ounce) can black beans, rinsed
• 1 (15-ounce) can butter beans or
white cannellini beans, rinsed
PREPARATION
Prep Time: 10 minutes
Combine all ingredients in a large bowl
and toss well. Refrigerate before serving
if desired, or serve at room temperature.
YIELD: 6 servings,
2/3 cups per serving
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