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Navy Bean, Red Pepper, and Green Bean Salad

Source: The Mexican Gourmet
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Serves 6
If you want to try a different kind of salad, this one is ideal. Serve it as an appetizer or as an accompaniment to meat or poultry.
1 cup canned large navy beans, drained, rinsed
5 oz fresh green beans, blanched, cut into 1 1/2 inch long strips
1/2 red bell pepper, cut into matchstick-size pieces
1 tablespoon chopped onion
1 tablespoon minced italian parsley
For Dressing
2 tablespoons olive oil
1 tablespoon light white or cider vinegar
Navy Bean, Red Pepper, and Green Bean Salad Recipe at
Put the navy beans, green beans, red bell pepper, onion, and parsley in a salad bowl or large shallow dish and toss well.

FOR DRESSING: Whisk oil and vinegar in a small bowl to blend. Season with salt and pepper. Pour over the salad and toss to mix.

Serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Full of Beans: Side Salads
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 51
Sodium: 195mg
Fiber: 1g
Carbohydrates, Total: 3g
Protein: 1g
% Cal. from Fat: 88%
Fat. Total: 5g
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