Picnic Salad

[Guest guest]

Picnic Salad

 

1 can (15-1/4 oz.) corn, drained

1 can (15 oz.) chick-peas, rinsed and drained

1 can (14-1/2 oz.) cut green beans, drained

2 cups grape or cherry tomatoes, halved

1 cup matchstick cut carrots

1/2 cup prepared Italian dressing

3 hard cooked eggs, peeled, chopped

 

In large bowl, put corn, chick-peas, green beans, tomatoes and carrots.

 

Add dressing and toss to coat. Cover and refrigerate at least 30 minutes.

 

To serve, chop eggs and garnish the salad.

 

Servings: 6 to 8.

 

Nutrition Information:

Per Serving = 235 calories, 16 g fat, 106 mg cholesterol, 612 mg sodium,

24 g carbohydrate, 5 g fiber, 8 g protein.