Recipe for White Bean and Veggie Salad

Makes 4 generous servings, each approximately 191 calories, 1.2 grams fat, 36 grams carbs, 8 grams fiber, 11 grams protein; 5 WW Points+


Ingredients:

2 cups cooked and cooled white beans

¾ cup finely chopped red pepper

¾ cup finely chopped cucumber (seeds removed)

¾ cup finely chopped carrot

1 cup finely chopped tomatoes (seeds removed)

2 TBSP pesto yogurt sauce

1 TBSP each chopped fresh dill and basil (or whatever herbs you have)

Salt and pepper to taste

Method:

Mix all ingredients together and serve chilled.