Guest guest Posted January 17, 2002 Report Share Posted January 17, 2002 * Exported from MasterCook * Confetti Bean Salad Recipe By : Taste of Home's Light & Tasty, Premiere Issue 2001, p. 13 Serving Size : 10 Preparation Time :0:00 Categories : Beans And Legumes Salads, Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces canned kidney beans -- rinsed and drained 15 ounces garbanzo beans or chickpeas -- rinsed and drained 14 1/2 ounces Italian diced tomatoes -- drained 1 1/2 cups frozen peas 1 1/2 cups frozen corn 1/2 cup chopped onion 1/2 cup chopped green pepper 3 tablespoons red wine vinegar or cider vinegar 2 tablespoons olive or canola oil 1 garlic clove -- minced 1/2 teaspoon salt 1/4 teaspoon pepper In a large bow!, 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. Yield: 10 servings. Nutritional Analysis: One serving (3/4 cup) equals 176 calories, 4 g fat (trace saturated fat), 0 cholesterol, 358 mg sodium, 30 g carbohydrate, B g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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