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    You are in: Home / Recipes / Red and White Bean Salad Recipe
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    Red and White Bean Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Chicopee's Note:

    I like to serve this salad when we're grilling our dinner. Also is my lunch when trying to take off those few extra pounds. Easy to prepare and so pretty.

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    Units: US | Metric


    1. 1
      Discard seeds from tomatoes;dice.
    2. 2
      Peel cucumber,leaving some peel on.
    3. 3
      Discard seeds and dice.
    4. 4
      In large bowl combine all ingredients and mix.

    Ratings & Reviews:

    • on December 08, 2006


      Couldn't find great northern beans so I used navy beans instead. Other than that I followed the recipe exactly and it was totally delicious. The next time I prepare this salad I will add 1/2 a cup of chopped red onion to just kick up the flavor a bit. Another plus for this recipe is that it is totally diabetic friendly and I am always on the search for new ideas as a diabetic. Thanks for posting Chicopee...............this is a keeper. GrandmaSharon2

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    • on October 15, 2006


      My intention was to make this for an occasion at work, but DH didn't know that and got into it. Of course, that was my excuse to do the same! It's delicious and couldn't be simpler to make. I did use the oil, and the one tablespoon is just enough. This will be a hit next summer, too, when we do a lot of entertaining or have to bring a dish; vinaigrette dressings are always a hit. Thanks for sharing this recipe, Chicopee!

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    Nutritional Facts for Red and White Bean Salad

    Serving Size: 1 (225 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 270.4
    Calories from Fat 10
    Total Fat 1.1 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 299.8 mg
    Total Carbohydrate 49.2 g
    Dietary Fiber 15.6 g
    Sugars 2.8 g
    Protein 18.1 g

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