Meals Matter

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Contributed By: dawnwalker75
Chauncey - Low Carb Dieting for Dummies

1/2 carb choice per serving. This quick salad is a welcome addition to any luncheon. Make sure your cilantro is fresh, and consider throwing in more than the recipe calls for if you're a cilantro fan. Truly, you can't use too much. Season it up!

Ingredients

2 15oz. Cans pinto beans

1 c. Shredded Romaine lettuce

1/2 c. Chopped celery

1/3 c. Chopped purple onion

1/4 c. Chopped sweet red pepper

3 tbsp. Red wine vinegar

2 tbsp. Vegetable oil

2 tsp. Minced fresh cilantro

1/4 tsp. Garlic salt

Lettuce leaves

1/2 c. Shredded reduced-fat cheddar cheese

Preparation

1) Place the pinto beans in a colander, and rinse under cold water for 1 minute. Set the colander aside, allowing the beans to drain 1 minute.

2) Combine the beans, lettuce, celery, onion, and red pepper in a large bowl; set aside. Combine the vinegar, oil, cilantro, and garlic salt in a jar; cover tightly, then shake vigorously. Pour the vinegar over the reserved bean mixture; toss gently to coat well. Cover and chill thoroughly.

3) To serve, spoon the bean mixture into a lettuce-lined salad bowl and sprinkle with cheese.

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