Marinated Navy Beans And Zucchini Recipe
Servings: 6
Ingredients
- 1/2 c. plain low-fat yogurt or possibly Soy yogurt
- 1/4 c. mayonnaise or possibly soy mayonnaise
- 1/4 c. snipped fresh dill
- 1/4 c. minced fresh parsley
- 1 Tbsp. minced fresh tarragon, (optional)
- 2 Tbsp. fresh lemon juice or possibly more to taste
- 30 ounce canned navy or possibly other white beans, rinsed and liquid removed
- 1 x dill pickles, up to 2 quartered lengthwise and thinly sliced, (1 c.)
- 1 med zucchini halved lengthwise and thinly sliced
- 1 sm red bell pepper, finely diced
- 1 x scallion, thinly sliced Dark green lettuce leaves for serving, (optional)
Directions
- The distinctive flavor of fresh dill accents this substantial salad. Dry dill just doesn't have the same punch, so do not be tempted to substitute it.
- In large bowl, mix yogurt, mayonnaise, dill, parsley, tarragon if using and lemon juice till well blended.
- Add in beans, pickle, zucchini, bell pep- per and scallion and toss gently.
- Season with salt and freshly grnd pepper. Serve over lettuce leaves or possibly cover and chill up to 1 hour.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 6 servings | |
| Calories 253 | |
| Calories from Fat 81 | 32% |
| Total Fat 9.15g | 11% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 698mg | 29% |
| Potassium 581mg | 17% |
| Total Carbs 32.55g | 9% |
| Dietary Fiber 8.0g | 27% |
| Sugars 2.54g | 2% |
| Protein 12.07g | 19% |
