Taste of Home
Bean and Vegetable Salad
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 10 servings.
"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."
Ingredients
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 can (14-1/2 ounces) Italian diced tomatoes, drained
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1-1/2 cups frozen peas
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1-1/2 cups frozen corn
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1/2 cup chopped onion
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1/2 cup chopped green pepper
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3 tablespoons red wine vinegar
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2 tablespoons olive oil
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1 garlic clove, minced
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
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.
Nutrition Facts
3/4 cup: 176 calories, 4g fat (0 saturated fat), 0 cholesterol, 358mg sodium, 30g carbohydrate (0 sugars, 8g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.
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