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Dijon Bean Salad

Nutrition Information
Calories: 210
Total Fat: 1g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 85mg
Carbohydrates: 36g
Dietary Fiber: 9g
Sugars: 10g
Protein: 13g
Vitamin A: 3000iu (60%)
Vitamin C: 42mg (70%)
Calcium: 200mg (20%)
Iron: 3.6mg (20%)

Yield: 4- 2-1/2 cups per serving

Salad:
2 cups cooked kidney beans
1 red bell pepper, diced
1 cup sliced fresh mushrooms
3 plum tomatoes, diced
1 medium cucumber, peeled and diced
4 green onions, sliced
1 carrot, peeled and sliced

Dressing:
1/4 cup nonfat plain yogurt
1/4 cup lowfat buttermilk
1 Tbsp lemon juice
1 tsp dijon mustard
1 clove garlic, minced
black pepper to taste

In a medium-sized bowl, combine beans and all the salad vegetables. In a small bowl, combine all the dressing ingredients and mix well. Add the dressing to the bean mixture and toss well. Chill the salad for about 1 hour before serving.

Total Preparation & Cooking Time: 5 min. (5 Prep, 0 Cook)

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