• 3-1/2 cups cooked Navy or Great Northern Beans, drained and rinsed, or
  • 1-1/3 cups dry beans
  • 4 Italian tomatoes, cut into 1/2-inch cubes
  • 1 tablespoon chopped fresh basil or mint (1 teaspoon dried)
  • 2 large garlic cloves, minced or pressed
  • 1/2 cup red onion, minced
  • 6 celery hearts, with leaves, thinly sliced
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Freshly ground pepper to taste


  1. Combine all ingredients except beans in a large bowl.
  2. Add beans and stir carefully, so they do not break apart.
  3. Serve salad cold on a bed of lettuce.


Servings per recipe: 4
Serving size: 1 cup
Calories: 313
Carbohydrates: 48g
Fat: 8g
Cholesterol: 0mg
Protein: 15g
Fiber: 10g
Sodium: 210mg (58mg if using dry beans)


2 starch/bread
2 lean meat
1 fruit

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