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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Pretty contrast in color and flavors; make sure to use mild onions. Add some of the lemon's zest, if you like. From Diabetes Cooking for Everyone , by Carol Gelles. Exchanges: 1/2 bread, 1 vegetable, 3/4 fat. Ingredients:
1 cup cooked cannellini (if using canned, rinse and drain) or 1 cup great northern bean (if using canned, rinse and drain) |
1/3 cup finely chopped fennel |
3 tablespoons finely chopped sweet mild onions (such as vidalia or walla walla) |
1 tablespoon chopped fresh parsley |
1 teaspoon finely chopped fresh mint |
2 garlic cloves, finely chopped |
1 tablespoon olive oil |
1 1/2 teaspoons red wine vinegar |
1 1/2 teaspoons fresh lemon juice |
1/8 teaspoon ground black pepper |
salt |
4 small whole cooked beets, quartered (fresh or canned, drained) |
Directions:
1. In a medium bowl, combine the beans through the garlic. In a small bowl, combine the oil through the salt. Pour the dressing over the bean mixture and toss to combine. Divide among 4 small plates and garnish with beet wedges.
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