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“It’s nice to eat light now that spring is in the air,” notes Louise Watkins in Long Key, Florida. Her bright and breezy veggie side dish features a splash of lemony flavor and also doubles as a great salad served cold.
This recipe is:
Nutritional Facts 3/4 cup equals 63 calories, 4 g fat (trace saturated fat), 0 cholesterol, 152 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Red Pepper Bean Medley in
Light & Tasty
April/May 2006, p9
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