1 can (16-oz) kidney beans
1 can (15-oz) garbanzo beans (chickpeas)
1 can (14 1/2-oz) Italian-style diced tomatoes, drained
1 1/2 cups frozen peas
1 1/2 cups frozen corn
1/2 cup chopped onion (I like using red onion)
1/2 cup chopped green bell pepper
3 tbsp red wine vinegar OR cider vinegar
2 tbsp olive or canola oil
1 garlic clove, minced
1/2 tsp salt
1/4 tsp freshly ground black pepper
In a large bowl, combine the beans, tomatoes, peas, corn, onion, and bell pepper.
In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour dressing over the vegetable mixture and toss gently to coat.
Cover salad and refrigerate at least 4 hours before serving.
Note: This makes a great make-ahead dish for parties, pitch-ins, etc as it can be made the night before.
Yield: 10 servings
Per serving of 3/4 cup: 176 calories, 4 g fat (only a trace saturated), 0 cholesterol, 358 mg sodium (with salt), 30 g carbs (8 g fiber), 7 g protein
Diabetic Exchanges: 1 1/2 starch, 1 vegetable, 1 fat
Note: File Photo