White Beans with Tomatoes
and Herbs
3 1/2 cups cooked Navy or Great Northern
Beans, drained and rinsed, or 1 1/3 cups dry beans, cooked
4 Italian tomatoes, cut into 1/2-inch cubes
1 tablespoon chopped fresh basil or mint (1 teaspoon dried)
2 large garlic cloves, minced or pressed
1/2 cup red onion, minced
6 celery hearts, with leaves, thinly sliced
2 tablespoons olive oil
Juice of 1 lemon
Freshly ground pepper to taste
- Combine all ingredients except beans in
a large bowl. Add beans and stir carefully, so they do not break
apart. Serve salad cold on a bed of lettuce.
Makes 4 servings.
NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 4
Serving size: 1 cup
Calories: 313
Carbohydrates: 48g
Fat: 8g
Cholesterol: 0mg
Protein: 15g
Fiber: 10g
Sodium: 210mg (58mg if using dry beans)
FOOD EXCHANGES
2 starch/bread
2 lean meat
1 fruit
Recipe provided courtesy The Michigan Bean Commission.
