Dijon Bean Salad

Salad:

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

Dressing:

• ¼ cup nonfat plain yogurt
• ¼ cup low fat buttermilk
• 1 Tbsp. lemon juice
• 1 tsp. Dijon mustard
• 1 clove garlic minced
• Black pepper to taste

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

Makes 4 servings. Serving size: 2½ cups

Nutritional analysis per serving:

• Calories 210
• Calories from Fat 10
• Saturated Fat 0g
• Total Fat 1g
• Cholesterol 0mg
• Sodium  85mg
• Total Carbohydrate 36g
• Dietary Fiber 9g
• Protein 13g

Exchanges: 2 bread, 2 vegetables, and ½ milk