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Bean Salad over Romaine Lettuce
Source: dLife

Lettuce leaves topped with a salad of black and cannellini beans, sweet red peppers, and onions.

Prep Time: 35 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 105.1
Total Carbs 16.3 g
Dietary Fiber 5.7 g
Sugars 1.4 g
Total Fat 1.5 g
Saturated Fat 0.1 g
Unsaturated Fat 0.8 g
Potassium 30.8 mg
Protein 5.6 g
Sodium 342.1 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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30 oz  low sodium canned black beans
15 oz  canned cannellini beans
2 each  small red bell peppers
1 cup  fresh chopped green onion
0 1/4 cup  fresh cilantro
2 tbsp  fresh lime juice
2 tsp  olive oil
1/2 tsp  minced garlic
0 1/4 tsp  salt
6 cup  romaine lettuce leaf
  1. Drain and rinse beans. Place in large mixing bowl.
  2. Remove seeds and chop red pepper. Cut 1/2" from top and roots from green onion and discard. Chop into 1/2" pieces.
  3. Remove cilantro leaves from stems. Wash, dry, and chop.
  4. In small bowl, whisk lime juice, oil, garlic, and salt.
  5. Pour dressing over bean salad. Toss to coat.
  6. Cover and chill at least 30 minutes.
  7. To serve, arrange 1/2 cup lettuce on each of 12 salad plates, and top each serving with 1/2 cup bean mixture.

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