Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 Without the olives, the entire recipe only has 12 grams of fat, well below 10% of calories Carol siderea wrote: Antipasto Bean Salad, (or what to serve during a heat wave~~~~~) Combine in a big bowl: 1 pound of fresh green beans, left long, lightly steamed and chilled 3.5 cups Kidney beans, canned or home cooked, with some of the cooking liquid 1.5 cups Garbanzos, canned or home cooked 1 can artichoke hearts packed in water, drained and sliced lengthwise 1 whole green pepper, sliced 1 whole red pepper sliced 1/2 big Bermuda onion, sliced longitudinally 1/4 finly chopped parsley 1/4 cup fresh basil 1/4 cup balsamic vinegar 4 cloves crushed garlic 1 cup mushrooms (Leftover grilled portablellas are wonderful!) 6 garlic stuffed green olives finely chopped (optional due to fat and salt content) A heap of fresh ground pepper Mix and chill for at least 3 hours. Makes 10 cups Total recipe: 1400 calories 262 g carbohydrates 21 g. fat 95g protein 1 cup serving: 140 calories 26 g carbohydrates 2.1g fat 9.5 g protein Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 The recipe sounds good and I intend to try it. The only suggestion I would make is to rinse all the canned stuff with plain water before adding it. Canned vegetables are notoriously salty. From: siderea <siderea@...> Reply-< > Date: Tue, 08 Jul 2008 17:32:52 -0700 <Thrifty_Cooks >, <Eat-2-Live >, <fatfree_vegan >, < > Subject: [ ] Antipasto Bean Salad Antipasto Bean Salad, (or what to serve during a heat wave~~~~~) Combine in a big bowl: 1 pound of fresh green beans, left long, lightly steamed and chilled 3.5 cups Kidney beans, canned or home cooked, with some of the cooking liquid 1.5 cups Garbanzos, canned or home cooked 1 can artichoke hearts packed in water, drained and sliced lengthwise 1 whole green pepper, sliced 1 whole red pepper sliced 1/2 big Bermuda onion, sliced longitudinally 1/4 finly chopped parsley 1/4 cup fresh basil 1/4 cup balsamic vinegar 4 cloves crushed garlic 1 cup mushrooms (Leftover grilled portablellas are wonderful!) 6 garlic stuffed green olives finely chopped (optional due to fat and salt content) A heap of fresh ground pepper Mix and chill for at least 3 hours. Makes 10 cups Total recipe: 1400 calories 262 g carbohydrates 21 g. fat 95g protein 1 cup serving: 140 calories 26 g carbohydrates 2.1g fat 9.5 g protein Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2008 Report Share Posted July 10, 2008 Sorry,for the confusion I can my own beans without salt, so that leaves leeway for a few olives. lcc [ ] Antipasto Bean Salad Antipasto Bean Salad, (or what to serve during a heat wave~~~~~) Combine in a big bowl: 1 pound of fresh green beans, left long, lightly steamed and chilled 3.5 cups Kidney beans, canned or home cooked, with some of the cooking liquid 1.5 cups Garbanzos, canned or home cooked 1 can artichoke hearts packed in water, drained and sliced lengthwise 1 whole green pepper, sliced 1 whole red pepper sliced 1/2 big Bermuda onion, sliced longitudinally 1/4 finly chopped parsley 1/4 cup fresh basil 1/4 cup balsamic vinegar 4 cloves crushed garlic 1 cup mushrooms (Leftover grilled portablellas are wonderful!) 6 garlic stuffed green olives finely chopped (optional due to fat and salt content) A heap of fresh ground pepper Mix and chill for at least 3 hours. Makes 10 cups Total recipe: 1400 calories 262 g carbohydrates 21 g. fat 95g protein 1 cup serving: 140 calories 26 g carbohydrates 2.1g fat 9.5 g protein Quote Link to comment Share on other sites More sharing options...
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