| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Breads, Muffins & r, Salads | 3 | Servings | |
INGREDIENTS
| 1/2 | c | Green beans, chopped |
| 1/2 | c | Cucumber, peeled and |
| Diced | ||
| 1 | c | Tomatoes, diced |
| 1 | t | Capers, drained |
| 1/2 | c | Red bell pepper, seeded |
| And diced | ||
| 1/2 | c | Fresh corn kernels |
| Cooked | ||
| 1/4 | c | Vinaigrette, low fat |
| Salt and pepper, to taste |
INSTRUCTIONS
Blanch green beans in boiling water for 30 seconds. Drain well and place in large bowl. Toss with cucumber, tomatoes, capers, sweet red pepper, corn, dressing, and salt and pepper to taste. Cover and refrigerate one hour. Adjust seasonings. Recipe By : Mary Carroll, "Body Watch," Phila. Inquirer, 9-4-94 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 70
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 334.5mg
Potassium: 517.7mg
Carbohydrates: 13.5g
Fiber: 5.2g
Sugar: 4.1g
Protein: 4.8g