Capetown Fruit & Vegetable Curry
INGREDIENTS:
15 oz Can canelini beans, drained 2 ea Fresh sage leaves, chopped
Grated zest of 1 lemon 2 tb Nicoise olives, pitted &
Juice of 1 lemon -- chopped
1 bn Fresh parsley, chopped Salt & pepper to taste
3 ea Garlic cloves, minced 6 ea Leaves butter lettuce
2 ts Fresh rosemary, minced
15 oz Can canelini beans, drained 2 ea Fresh sage leaves, chopped
Grated zest of 1 lemon 2 tb Nicoise olives, pitted &
Juice of 1 lemon -- chopped
1 bn Fresh parsley, chopped Salt & pepper to taste
3 ea Garlic cloves, minced 6 ea Leaves butter lettuce
2 ts Fresh rosemary, minced
Combine all ingredients in a bowl except lettuce. Toss well & chill for at least an hour, preferably overnight. To serve, place a scoop of bean salad in each lettuce leaf.
PER SERVING: 91 Cal.; 5g Prot.; 0.1g Fat; 18g Carb.; 0 Chol.; 185mg Sod.; 3mg Fiber.
"Vegetarian Times" July, 1993
PER SERVING: 91 Cal.; 5g Prot.; 0.1g Fat; 18g Carb.; 0 Chol.; 185mg Sod.; 3mg Fiber.
"Vegetarian Times" July, 1993