Great at a summer barbecue, this bean salad is not pickled. It’s bright with fresh lemon and olive oil. If there is any leftover it’s perfect for lunch on top of lettuce.
This recipe has evolved over the years, and somehow always makes its way to our summer tables.
Ingredients
1 – 18 oz. (540 ml) can – Six Bean Medley (15 CHO/1/2 cup or 125 ml) 64.8 CHO
- ½ cup (55 gr) diced celery 1 CHO
- ½ cup (60 gr) diced red pepper 3 CHO
- 2 TBSP (15 gr) red onion, finely sliced 1.25 CHO
- ¼ cup (6 gr) Fresh parsley 0 CHO
Dressing
- 2 TBSP fresh lemon juice 0 CHO
- 1 TBSP olive oil 0 CHO
- ¼ tsp. Salt
- ¼ tsp. Pepper 0 CHO
TOTAL CHO 70.05 CHO
- TOTAL WEIGHT 520 GRAMS
- 70.05 CHO DIVIDED BY 520 GRAMS = .134 CHO/GRAM
- 1 TBSP = 10 GRAMS (.134 CHO = x 10 GRAMS) 1.34 CHO/TBSP
- ¼ CUP = 4 TBSP (.134 CHO x 4) 5.36 CHO/1/4 CUP
- ¼ CUP = 40 GRAMS
Instructions
- Drain and rinse canned beans in a sieve.
Mix beans, celery, pepper, parsley and onion in bowl. In a smaller bowl whisk lemon juice, olive oil, salt and pepper. Pour over salad and mix well.
- Refrigerate until ready to serve.
