Citrus Bean Salad
A colorful twist to traditional bean salad, oranges and carrots add flavor and texture to this make-ahead favorite.
3 navel oranges, peeled, sliced, membranes removed
1 1/2 cups finely shredded carrots
1 (15.5-ounce) can red kidney beans, drained and rinsed
1 (15.5-ounce) can Great Northern beans, drained and rinsed
1/3 cup chopped fresh parsley
1/3 cup chopped green bell pepper
1/3 cup tarragon white wine vinegar
1/4 cup balsamic vinegar
1/4 cup Equal® Spoonful*
Salt and ground black pepper to taste
12 lettuce leaves
- Combine oranges, carrots, kidney beans and Northern beans in a large non-metallic bowl. Cover and chill.
- Combine remaining ingredients in a medium bowl; stir well. Cover and refrigerate dressing until chilled.
- Toss dressing and orange-vegetable mixture. Add salt and pepper to taste. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.
- Serve over lettuce leaves on individual plates.
Makes 6 servings.
*May substitute 6 packets Equal sweetener.
Nutritional Information Per Serving (1/6 of recipe): calories 171, protein 9 g, carbohydrate 37 g, fat 1 g, cholesterol 0 mg, sodium 271 mg.
Food Exchanges: 1 vegetable, 1/2 fruit, 1 1/2 starch.
Recipe and photograph provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.