Bean and Vegetable Salad Recipe

Bean and Vegetable Salad Recipe photo by Taste of Home

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"This medley of beans won the enthusiastic approval of my husband, who says he'll eat low-fat, low-cholesterol food only if ti tastes really good," relates Bonnie McKinsey from Greenville, South Carolina. "The peas and corn add crunch and color."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Bean and Vegetable Salad Recipe

Prep: 15 min. + chilling

Yield: 10 Servings

15 15

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1-1/2 cups frozen peas
1-1/2 cups frozen corn
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours. Yield: 10 servings.

Nutritional Analysis: One serving (3/4 cup) equals 176 calories, 4 g fat (trace saturated fat), 0 cholesterol, 358 mg sodium, 30 g carbohydrate, 8 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Originally published as Confetti Bean Salad in Light & Tasty February/March 2001, p13