Confetti Bean Salad (high fiber)

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Vegetarian, Low-Fat Confetti Bean Salad (high fiber)

 

2 cs. canned kidney beans, rinsed and drained (1 can)

2 cs. canned chickpeas, rinsed and drained (1 can)

14 1/2 ozs. Italian diced tomatoes, drained (1 can)

1 1/2 cs. frozen peas

1 1/2 cs. frozen corn

1/2 c. chopped onions

1/2 c. chopped green pepper

3 tbsps. red wine vinegar OR 3 tbsps. cider vinegar

2 tbsps. olive oil OR 2 tbsps. canola oil

1/2 tsp. salt

1/4 tsp. pepper

 

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.

Makes 10 servings.

Calories...180...Fat...4 g...Protein...7 g...Carbs...31 g...

Sodium...548 mg...Fiber...8 g.