INGREDIENTS

INSTRUCTIONS

The Cook & Kitchen Staff are offering you 31 days of Recipe-a-Day~Light.
That's right, we're lightening up the fare without lightening up the flavor
of some of your favorite recipes.
Today's recipe is a delicious vegetable salad that contains about 225
calories per serving, with only 0.4 grams of saturated fat. You'll find the
vegetable salad is carbo-rich, with about 6 grams of fiber per serving.
In a large mixing bowl, whisk together the vinegar, corn syrup, mustard,
oil, salt, and pepper until well blended. Add onion and black-eyed or
chickpeas to the mixture.
In a large saucepan or lightly salted boiling water, cook the lima beans
until tender, about 5 minutes. Remove the lima beans with a slotted spoon
and rinse in cold water. Let dry or pat dry and add to the onion mixture.
Cook the green beans in the same boiling water until just tender, about 8
minutes. Drain and rinse with cool water. Again, let dry or pat dry, and
add to the salad mixture with the chopped parsley. Adjust the seasonings
with salt and pepper. Refrigerate for up to 8 hours prior to serving for
maximum flavor.
Kitchen Staff Tip: If fresh green beans are not available to you at your
local grocer's, you may substitute about 2 cups of frozen or canned green
beans. If you use the frozen green beans, simply prepare as directed. If
you use canned green beans, simply drain them, rinse them, and add them to
the salad.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jan 3, 1999, converted by MM_Buster v2.0l.

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