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.
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.