Bean and Smoked Cheddar Salad
This tasty bean salad comes together in no time, and the smokey cheddar adds bonus flavor. No smoked cheddar? Try using sharp cheddar or pepper jack.
Dietitian’s Tip: Build a DASH meal with this salad by adding a side of fresh fruit and a whole grain roll
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
¼ teaspoon salt
1 teaspoon sugar
¼ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
¼ cup red onion, minced
½ cup celery, sliced
2 15-ounce can 50% less sodium beans (garbanzo, kidney or black), drained and rinsed
4 ounces smoked Cheddar cheese, cut into ¼ inch cubes
In a large bowl combine Dijon mustard, cider vinegar, salt, sugar, black pepper and olive oil: whisk until well mixed.
Add remaining ingredients to large bowl with vinaigrette and mix until evenly coated. Serve chilled or at room temperature.
Per serving: 240 Calories, 11 g total fat, 4 g saturated fat, 310 mg sodium, 23 g carbohydrates, 8 g fiber, 12 g protein, 192 mg calcium