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Two Bean Salad With Light Cream Cheese And Lemon Recipe
|Dried chickpeas||125 Gram|
|Dried pinto beans||125 Gram|
|Chopped parsley||2 Tablespoon|
|Red pepper||1⁄4 , finely chopped|
|Lemon juice||60 Milliliter|
|Low fat cream cheese||30 Gram|
Serving size: Complete recipe
Calories 956 Calories from Fat 83
% Daily Value*
Total Fat 10 g15%
Saturated Fat 1.3 g6.6%
Trans Fat 0 g
Cholesterol 3.6 mg
Sodium 274.2 mg11.4%
Total Carbohydrates 165 g55.1%
Dietary Fiber 43 g172.1%
Sugars 20.7 g
Protein 57 g114.1%
Vitamin A 72.6% Vitamin C 201.2%
Calcium 42.6% Iron 90%
*Based on a 2000 Calorie diet
Drain beans and place in one large saucepan.
Cover beans with water and bring to the boil.
Boil for 10 minutes, then simmer until cooked, about 1 1 /4 hours.
Drain beans and pour into a large bowl, stir in the parsley, red pepper and lemon juice.
Transfer salad to a serving bowl and serve with the cream cheese Gar jsh with parsley and lemon slices.