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Cooked by: Chef / Health: Low Fat / Last Modified: 3/24/2004 / Base: Low fat / Number of Servings: 6 |
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Directions: 1. Stir together lemon juice, olive oil, sugar, dillweed (or crushed fennel seed), pepper, and garlic in a medium mixing bowl.
2. Add beans, green or sweet red pepper, cucumber, and green onions. Toss to coat. Cover and refrigerate for 2 to 24 hours.
Makes 6 servings.
NOTES: Use canned white kidney beans if available.
| Ingredients:
2 Tablespoon(s) Lemon Juice
1 1/2 Teaspoon(s) Olive Oil
1/2 Teaspoon(s) Sugar
1/4 Teaspoon(s) Dried Dill Weed, Crushed
1/8 Teaspoon(s) Pepper
1 Clove Garlic, Minced
15 Ounce(s) Kidney Beans, Canned
1/2 Cup(s) Green Pepper, Chopped
1/2 Cup(s) Cucumber, Chopped
1/4 Cup(s) Green Onion, Sliced |
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