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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