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Western Broccoli

"The broccoli, kidney beans, tomato and cheddar cheese give this colorful salad a unique flavor that's absolutely delicious," raves Carol Rumsey of Jacksonville, Florida.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings

Ingredients

  • 4 cups fresh broccoli florets
  • 1 medium tomato, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 3/4 cup chopped sweet onion
  • 1 cup shredded reduced-fat cheddar cheese
  • 1/4 teaspoon salt
  • 3/4 cup fat-free ranch salad dressing

Directions

  • Place 1 in. of water and broccoli in a skillet; bring to a boil. Boil for 1 minute. Cover and remove from the heat; let stand for 3-4 minutes or until crisp-tender. Drain and pat dry. In a serving bowl, toss the broccoli, tomato, beans, onion, cheese and salt. Drizzle with dressing; toss to coat. Cover and refrigerate until serving.
Nutrition Facts
3/4 cup: 138 calories, 3g fat (2g saturated fat), 8mg cholesterol, 633mg sodium, 21g carbohydrate (0 sugars, 4g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

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