White Bean and Pepper Salad

By Gabby

  • 2 T Lemon Juice (Fresh is best)

  • 1 1/2 t Olive Oil

  • 1 Packet Stevia or 1 t xylitol

  • 1/4 t Dried Dill Weed

  • 1/4 t Dried Fennel Seed

  • 1 Clove Fresh Garlic (minced)

  • 1 15oz Can of White Kidney Beans (drained and rinsed)

  • 1/2 C Chopped Red and/or Green Pepper

  • 1/2 C Chopped Cucumber (with skin, remove seeds)

  • 1/4 C Thinly Sliced Green Onion

  1. In a medium bowl, whisk lemon juice, oil, sweetener, and herbs until blended.

  2. Add remaining ingredients and toss to coat.

  3. Cover and place in refrigerator for 2-24 hours before serving. Toss occassionally.

  4. Optional ingredients:

  5. 1/2 C of sprouted lintels and black eyed peas

Nutritional Facts

Yield is 6 servings
Calories 74
Protien 4g
Carbohydrate 12g
Fat 1g
Sodium 2mg
Potassium 237mg

lunch salads beans peppers salad gluten free dairy free side dish anti inflammatory refrigerate no bake

3 replies

butterfly_8 2008-08-09 11:09:49 -0500 Report

I will give this a try. I like the idea it can be made ahead of time. I am much happier when I can cook when I want and not be forced to.

GabbyPA 2008-08-02 11:18:44 -0500 Report

This has a bright flavor and would be great to serve as a side dish or as a topper to your salads. I forgot to add the cucumber, but we enjoyed it anyway. Easy take along for a picnic, as you don't have to worry about it spoiling by sitting out for the picnickers.