Cathy’s Tomato-bean Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 4 star, Healthwise, Salads, Taste of ho, Tomatoes | 8 | Servings | |
INGREDIENTS
| 1 | Garbanzo beans, rinsed and | |
| drained 15 ounces | ||
| 4 | Ripe tomatoes, thickly | |
| sliced | ||
| 1 | c | Thinly sliced red onion |
| 1 | Medium pitted ripe olives | |
| drained and halved 6 | ||
| ounces | ||
| 1/2 | c | Olive oil |
| 5 | Fresh basil leaves, snipped | |
| or up to 6 | ||
| 1 | T | Dried basil |
| 1/2 | t | Dried oregano |
| 1/4 | t | Pepper |
| 1/8 | t | Garlic powder |
INSTRUCTIONS
In a large salad bowl, layer beans, tomatoes, onion and olives. Combine all remaining ingredients; pour over vegetables. Cover and chill at least 3 hours or overnight. Serve chilled or at room temperature. Yield: 8 servings. Exchanges: 2 Fat, 1 Starch, 1 Vegetable Nutritional Information Serving Size: 1/8 recipe Calories: 178 Sodium: 333 mg Cholesterol: 0 Carbohydrate: 19 gm Protein: 4 gm Fat: 10 gm http://www.tasteofhome.com/Reiman.html MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/18/98 Posted on Kitmailbox 8-15-98 by bobbi744@acd.net ICQ#2099532 BOBBIE'S NOTES : This was wonderful. I added a little salt. Recipe by: Down-Home Diabetic Cookbook Posted to KitMailbox Digest by Roberta Banghart <bobbi744@acd.net> on Aug 15, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 182
Calories From Fat: 151
Total Fat: 17.2g
Cholesterol: 1.8mg
Sodium: 176.8mg
Potassium: 98.2mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: 2.2g
Protein: 2.2g