Salad

Bean, Corn and Tomato Salad - Dietitian's Choice Recipe

	Nutrition Information: Calories: 201 Protein: 9 g Carbs: 34 g Fat: 6 g Saturated Fat: 1 g Sodium: 496 mg Fiber: 8 g
There are so many ways to prepare beans. This recipe combines Mexican seasonings with beans, corn and tomatoes to make an out of this world salad!

Ingredients:

Salad:
1 can pinquito beans (seasoned small tender beans) or black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 can corn (no salt added), drained and rinsed
1 tomato or 12 cherry tomatoes, chopped
3 green onions, chopped

Dressing:
2 tablespoons olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1/2 teaspoon dried cumin
Chopped fresh cilantro (1/4-1/2 cup), salt and pepper to taste

Directions:

1	Combine all salad ingredients in mixing bowl.
2	Mix dressing ingredients separately. Pour over bean salad. Refrigerate or serve immediately.
3	Yield: 6 cups. Serving Size: 1 cup.
4	ENJOY!

Apple Veggie Salad

	Nutrition Information: Calories: 110 Protein: 5 g Carbs: 14 g Fat: 5 g Saturated Fat: 1 g Sodium: 14 mg Fiber: 3 g
Apples add even more crunch to this garden variety chopped salad. Makes a great side salad with lunch.

Ingredients:

1 1/2 cups coarsely chopped broccoli florets
1/2 cup grated carrots
1/2 cup coarsely chopped cauliflower
1/2 cup cored and diced, not peeled, apple
1/4 cup sliced green onion
1/4 cup diced celery
1/2 cup yogurt, nonfat vanilla
1/4 cup chopped peanuts, unsalted, dry-roasted

Directions:

1	Mix all ingredients together in serving bowl. Cover and refrigerate for 2 hours or longer to allow flavors to blend. Serve cold.
2	ENJOY!