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RECIPE: Mediterranean Bean Salad

By Clip Syndicate
Dietician Lindsay Sparks explains how to pack flavor in your food with less salt

http://eplayer.clipsyndicate.com/view/12463/6924056 Video: RECIPE: Mediterranean Bean Salad
Dietician Lindsay Sparks explains how to pack flavor in your food with less salt
http://chic.clipsyndicate.com/video/playlist/12463/6924056?cpt=8&wpid=2637 Fri, 19 May 2017 12:47:26 +0000 RECIPE: Mediterranean Bean Salad Dietician Lindsay Sparks explains how to pack flavor in your food with less salt http://chic.clipsyndicate.com/video/playlist/12463/6924056?cpt=8&wpid=2637 KY3 - KYTV mediterranean bean salad courtesy: dietician lindsay sparks of mercy hospital yield: 8 servings serving size: about 2/3 cup ingredients: 1 can garbanzo beans, rinsed and drained 1 can butter beans, rinsed and drained 1 can dark red kidney beans, rinsed and drained ? small red onion, chopped fine 1 celery stalk, chopped fine cup basil, chopped fine 1 cup grape tomatoes, sliced in half 1 tbsp fresh rosemary, chopped fine 1/2 cup chopped fresh parsley dressing: 3 tbsp extra virgin olive oil 1 tbsp apple cider vinegar juice of 1 lemon ? tbsp italian seasoning salt and pepper to taste directions: 1. in a large bowl, combine beans. mix in onion, celery, garlic, parsley, basil, and rosemary, adding tomatoes last to keep them from breaking apart. 2. in a separate mixing bowl, whisk together dressing ingredients. 3. chill for 1 hour to allow beans to absorb flavor of dressing. toss gently before serving. can be stored in fridge for up to 3 days. nutrition information per serving calories 214 protein 11 grams carbohydrates 32 grams added sugar 0 grams total fat 6 grams saturated fat 1 gram cholesterol 0 milligrams fiber 9 grams sodium 226 milligrams source: adapted from american institute for cancer research mediterranean bean salad courtesy: dietician lindsay sparks of mercy hospital yield: 8 servings serving size: about 2/3 cup ingredients: 1 can garbanzo beans, rinsed and drained 1 can butter beans, rinsed and drained 1 can dark red kidney beans, rinsed and drained ? small red onion, chopped fine 1 celery stalk, chopped fine cup basil, chopped fine 1 cup grape tomatoes, sliced in half 1 tbsp fresh rosemary, chopped fine 1/2 cup chopped fresh parsley dressing: 3 tbsp extra virgin olive oil 1 tbsp apple cider vinegar juice of 1 lemon ? tbsp italian seasoning salt and pepper to taste directions: 1. in a large bowl, combine beans. mix in onion, celery, garlic, parsley, basil, and rosemary, adding tomatoes last to keep them from breaking apart. 2. in a separate mixing bowl, whisk together dressing ingredients. 3. chill for 1 hour to allow beans to absorb flavor of dressing. toss gently before serving. can be stored in fridge for up to 3 days. nutrition information per serving calories 214 protein 11 grams carbohydrates 32 grams added sugar 0 grams total fat 6 grams saturated fat 1 gram cholesterol 0 milligrams fiber 9 grams sodium 226 milligrams source: adapted from american institute for cancer research




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