Source: CanolaInfo Test Kitchen | Category: Diabetes-Friendly, Heart-Smart, Salads

Bean Sprouts & Tomatoes

Ideal for northern climates where all the ingredients for this salad can be readily available most of the year.

Bean Sprouts & Tomatoes

Ingredients

  • 2 cups bean sprouts 500 mL
  • 1 cup cherry tomato halves 250 mL
  • 1/2 cup English cucumber, halved lengthwise then thinly sliced 125 mL
  • 1/4 cup flat leaf parsley, chopped 60 mL
  • 2 Tbsp canola oil 30 mL
  • 1 Tbsp red wine vinegar 15 mL
  • 1/4 tsp pepper 1 mL
  • 1/4 tsp dried basil 1 mL
  • 1/4 tsp paprika 1 mL
  • 1 large clove garlic, crushed 

Instructions

  • 1. In large bowl, combine bean sprouts, tomato, cucumber and parsley. Cover and refrigerate for 30 minutes.
  • 2. In small bowl, whisk together canola oil, vinegar, pepper, basil and paprika. Add crushed garlic. Before serving, pour dressing over salad; mix lightly.

Yield

4 servings

serving size

1/2 cup (125 mL)

nutritional analysis

Per Serving

Calories110
Total Fat7 g
Saturated Fat0.5 g
Cholesterol0 mg
Carbohydrates11 g
Fiber2 g
Sugars1 g
Protein4 g
Sodium10 mg
Potassium260 mg