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As far back as I can recall, my mother and grandmother made this salad...with a few of the ingredients "missing".
You see, one night, I was preparing dinner for my future husbandwho just happened to be a chef. Naturally, I wanted to impress him with my cooking! But my cupboards were bareexcept for a can of "chick-peas" and one of olives. Into the salad they went. That was nearly 7 years ago now...and I'm still serving it the same way today!
This recipe is:
Diabetic Exchanges: One serving (without add salt) equals 1 starch, 1 vegetable, 2 fat; also, 178 calories, 333 mg sodium, 0 mg cholesterol, 19 gm carbohydrate, 4 gm protein, 10 gm fat.
Originally published as Cathy's Tomato-Bean Salad in
January/February 1992, p29
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