3 navel oranges, peeled, sliced, membranes removed
1-1/2 cups finely shredded carrots
1 can (15-1/2 ounces) red kidney beans, rinsed and drained
1 can (15-1/2 ounces) Great Northern beans, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped green bell pepper
1/3 cup tarragon white wine vinegar
1/4 cup balsamic vinegar
1/4 cup Equal? Spoonful*
Salt and pepper to taste
12 lettuce leaves
1.Put Northern beans in a large non-metallic bowl. Cover and chill.
2. Combine remaining ingredients in a medium bowl; stir well. Cover and
refrigerate dressing until chilled.
3. Toss dressing and orange-vegetable mixture. Add salt and pepper to taste.
Refrigerate, covered, 1 to 2 hours to allow flavors to blend.
4. Serve over lettuce leaves on individual plates.
Makes 6 servings.
* May substitute 6 packets Equal sweetener
Nutrition information per serving:
calories 171 protein 9 g carbohydrate 37 g
fat 1 g cholesterol 0 mg sodium 271 mg
Food Exchanges: 1 vegetable, 1/2 fruit, 1 1/2 starch.
Colorful twist to traditional bean salad, oranges and carrots add flavor and
texture to this make ahead favorite.