Question for Dancer re: Confetti Bean Salad (high fiber)

[Guest guest]

Dancer?

The directions call for garlic but it's not listed in

the ingredients. I tend to adore garlic so I'm liable

to put too much in. Could you clarify this for me

please?

Thanks

Cher

 

--- Dancer^ <coolcook wrote:

> 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.

>

>

>

>

>

 

 

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