RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2478
View Recipe |
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Recipe Name: |
Black and White Bean Salad |
Source: |
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Submitted by: |
Nancy S. Frank |
Last Modified: |
2010-09-01
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Course: |
Salad |
Used in Baskets: |
No |
Base: |
Beans |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
20.00
Minutes |
Number of Servings: |
12 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients:
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Directions:
Blanch Bell Peppers for about 2 minutes. Rinse with cold water. Blend vinegar, chili powder, oil and salt in large bowl. Mix well. Add vegetables except bell peppers and lettuce.
Place Bell pepper halves on top lettuce and fill with bean mixture. |
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Nutrition per Serving: |
Calories: |
2336 |
Total Carbs: |
494.8 |
Net Carbs: |
340.5 |
Cholesterol: |
0.0 |
Fat: |
25.1 |
Protein: |
121.03 |
Fiber: |
154.32 |
Sodium: |
9999.99 |
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Average Rating:
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