2002 Tuscan Bean Salad

By boandozzy

One serving (3/4 cup) equals 224 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 682 mg sodium, 36 g carbohydrate, 14 g fiber, 12 g protein.

Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.

Originally published as Tuscan Bean Salad in Light & Tasty December/January 2002, p19

Ingredients

• 1 cup dried navy beans
• 4 cups cold water
• 1/2 cup diced red onion
• 1/2 cup thinly sliced celery
• 1/4 cup chopped fresh parsley
• 3 tablespoons chicken or vegetable broth
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/4 teaspoon ground oregano
• 1/4 teaspoon ground thyme

Preparation

Step 1

Place beans in Dutch oven or kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to the pan. Add cold water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until beans are tender.

Drain beans; place in a bowl. Add the onion, celery and parsley. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and stir to coat. Cover and refrigerate for at least 2 hours. Yield: 4 servings.