Confetti Bean Salad


4 Servings

This is a colorful, healthy version of a classic favorite. It keeps well in the refrigerator. We used beans cooked at home with no salt, then added seasonings to taste. If you are using canned beans, rinse them well to remove excess salt.

Ingredients:
1 cup cooked kidney beans
1 cup cooked chickpeas
1 cup cooked string beans, cut in 1" pieces
1/2 cup chopped red bell pepper
1/2 cup finely chopped firm tofu
1/4 cup finely chopped sweet white onion
2 tbsp canola oil
4 tbsp cider vinegar
1 tsp sugar or honey
2 tbsp chopped parsley
Salt and pepper to taste

Instructions:
Combine the beans, red bell pepper, tofu and onion in a medium bowl. In a small bowl or custard cup, whisk together the oil, vinegar and sugar or honey. Pour over the bean mixture and stir to combine. Season to taste. Sprinkle with the chopped parsley and stir gently. Cover and refrigerate until serving.










Nutritional Information:

Per serving:
258 calories
11 g total fat (1 g sat)
0 mg cholesterol
29 g carbohydrate
13 g protein
8 g fiber
11 mg sodium