Recipe By: Mary McDougall & John McDougall, M.D.
Submitted by: Sue in NJ

Very quick meal. You can make this lower in salt by using home-cooked dry beans and defrosted frozen green beans instead of canned. I always keep cooked dried beans in zip lock bags in the freezer – they thaw under running water in about the same time it takes to open a can.

30 ounces canned white beans — (2, 15-ounce cans) rinsed and drained
15 ounces canned kidney beans — rinsed and drained
15 ounces canned green beans — rinsed and drained
1 cup frozen corn kernels — thawed
1 medium green bell pepper — cut into strips
6 green onions — chopped
1/2 cup oil-free dill-cilantro salad dressing

Combine all ingredients in a bowl and mix well. Serve at once or refrigerate for later use.

Serving Size : 4

Source:
“The McDougall Quick & Easy Cookbook”

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Per Serving: 417 Calories; 1g Fat (3.1% calories from fat); 24g Protein; 81g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 693mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 26428

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