December 2007 My White Bean Salad 3 (15-oz) cans cannelini beans or northern beans I drain one and use the "bean gook" juice from two cans If you want to decrease the sodium by 40% rinse them all. 1/2-1 cup shredded carrots, cut up even more finely 1/2 cup scallions, chopped 1/2 cup purple/red onion, chopped 1 red bell pepper, chopped 1 cucumber, peeled, seeded and chopped 1 Tbsp minced (jar) garlic 3-4 Tbsp red wine vinegar 1 tsp celery salt (this is my new big thing...it's still fine without it) Salt and pepper to taste Sometimes I'll add a little veggie broth if I rinsed and drained so it's not so dry. You can use regular or low sodium. Mix everything together in a bowl and refrigerate. Lasts about 3-4 days. Makes about 5 cups Great source of soluble fiber (lower LDL loser cholesterol and Triglycerides) Per 3/4 cup, about 120 cals...count as one protein and one starch (the veggies make up the other 1/4 cup) Archived Recipes Copyright 2002-2007 - Lisa Merrill